Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 280 g millet, cooked, approx. 80 dry weiht
- 100 g sunflower seeds, lihtly toast
- 200 g carrot (s), finely rate
- 2 chopped pepper (s), pickled
- 50 g onion (s), cut into small pieces
- 150 g chickpeas, rind
- 1 teaspoon black cumin, with grind
- 2 teaspoons herbal salt
- 1 pinch (s) sugar
- Water, as needed
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Mix the ingredients from millet to sugar well, by hand, season to taste, add seasoning if necessary, you can immediately determine how much water is still needed so that the patties do not fall apart. Be careful, always just a little, as there is not much that can absorb fluid.
- Shape 10 patties and brown on both sides in hot fat over reduced heat, turn them often, otherwise they will darken too quickly and need a lot of fat.
- Crispy on the outside, juicy on the inside.
- Own recipe
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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