Summary

Ingredients

• 50 g buckwheat, whole rain
• 150 g millet
• 400 ml water
• 1 teaspoon turmeric
• 1 teaspoon stock, grained
• 50 g cheese (Gouda), rated
• 1 small onion (s), cut into small cubes
• 5 carrot (s), finely grated
• 2 teaspoons mustard, medium hot
• 1 tablespoon parsley, cut
• salt and pepper

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Instructions

1. Rinse the millet and buckwheat with hot water. Bring 400 ml water to a boil. Add the turmeric, stock, and rinsed grains. Return to a boil, then reduce heat to low and simmer until all water is absorbed, about 15-20 minutes.
2. While the grains are still warm, stir in the grated cheese until it melts throughout.
3. Heat a pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the grated carrots and cook for 2 minutes more.
4. Add the cooked onion and carrots to the grain and cheese mixture. Add the mustard and chopped parsley. Mix everything together vigorously. Season with salt and pepper to taste.
5. Form the mixture into flat patties about the thickness of cookies, working while the mixture is still warm enough to hold together.
6. Place the patties on a baking sheet. Bake at 180 °C / 355 °F with top and bottom heat for about 30 minutes, until a golden crust has formed and the patties feel firm when pressed with a fork.