Summary

Ingredients

• 1 clove garlic
• 1 onion (s)
• 50 g leeks
• 2 tablespoon butter
• 0.5 liter ½ vegetable stock
• 125 g millet
• 2 egg whites, (to bind)
• Sea salt, - spices, - herbs, - vegetable salt etc ..)
• Cayenne pepper and white / black pepper
• marjoram
• 1 bunch dill
• Breadcrumbs, (to tie)
• Bay leaf
• oil

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Instructions

1. Peel and finely chop 1 clove garlic and 1 onion. Wash and cut 50 g leeks into small pieces.
2. Heat 2 tablespoons butter in a large pan over medium heat. Add garlic and onion, cook for 3 minutes until translucent. Add leeks and cook for 2 minutes. Stir in 125 g millet and cook for 1 minute. Pour in 0.5 liter warm vegetable stock, add 1 bay leaf, and season with sea salt and pepper. Simmer over medium heat for 5 to 10 minutes. Turn off heat, cover, and let sit for 20 minutes to swell.
3. Remove from heat and let the millet mixture cool to room temperature. Stir in 2 egg whites and marjoram. If the mixture is too runny, stir in breadcrumbs to thicken. Fold in finely chopped dill from 1 bunch.
4. Taste the mixture and adjust seasoning with sea salt, pepper, cayenne pepper, and herbs as needed. Form into small patties.
5. Heat oil in a pan over medium-high heat. Fry the patties 2-3 minutes per side until golden brown.