Millet Patties `De Luxe`
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 carrot (s)
- 0.5 stick ½ / l leek
- 250 ml water
- 1 onion (s), diced
- 2 cloves garlic, chopped
- salt and pepper
- 1 vegetable stock cube
- 200 g millet
- 500 ml water
- 1 small bay leaf
- 100 g oat flakes, tender as a flower
- 100 g cheese (e.. Gouda), diced
- 1 tablespoon fried onions
- 1 egg (s)
- 125 g quark
- 2 tablespoon flour
- salt and pepper
- 1 pinch curry powder
- 1 pinch ginger powder or fresh ginger
Print Recipe
Pin Recipe Instructions
- Sweat the onion and garlic in a little oil. Add 250 ml of water, grate the carrots with the stock cube and bring the leek to the boil until the carrots are cooked through but still crispy (I cook the carrots because my husband cannot digest raw carrots). Salt and pepper lightly.
- Pour in 500 ml of water, add millet and bay leaf and cook until the millet is cooked through. Stir in the oat flakes, as well as the cheese and fried onions. Turn off the oven. Pepper and salt the whole thing (to taste), add curry and ginger. Let soak in the pot for a good 15 minutes.
- Transfer everything to a bowl and let it cool down. Mix in the egg, flour and quark. I formed the patties from the mixture with a tablespoon and baked them in hot oil. You need to get a nice darker crust, if they are too light they will fall apart.
- To be enjoyed as a side dish or main meal. They also taste very good cold. As a variant, you could mix in peas (can) or corn (can) or paprika (sweat in a little oil beforehand).
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