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

Print Recipe Pin Recipe

Instructions

1. Rinse the millet with hot water so that the bitter substances are removed. Bring the water to a boil, add 1 teaspoon of granulated broth, 1 teaspoon of turmeric and the cereal. Bring everything to the boil briefly and then let it soak. The grain must soak up the water completely.
2. Now mix the grated cheese with the cereal porridge. The cheese melts and gives the pulp a better consistency (for later shaping the patties).
3. Sweat a finely chopped onion until translucent and add. Add the finely grated carrots, parsley and mustard. Mix everything vigorously and season with salt and pepper. When shaping the patties, care should be taken to ensure that they are flat (like cookies). If they are too high, they will fall apart when you serve.
4. The patties can now be put in the oven for about 30 minutes at 180 ° C top / bottom heat. They are ready when a crust has formed and no longer yields in the `fork test`.