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 the clove of garlic and onion. If necessary, scrape the carrots, wash both and cut into very small cubes.
2. Heat the butter, sweat the garlic and onions in it until translucent. Add the vegetables and sweat briefly. Stir in the warm millet and sauté. Top up with the vegetable stock, add the bay leaf, season with salt and pepper and cook over a moderate heat for 5 to 10 minutes, then leave to swell for 20 minutes on the stove, which is switched off.
3. Take the millet gruel off the fire and let it cool down. Stir in the egg white and marjoram. If the millet mass is too runny, bind with breadcrumbs, then mix in the finely chopped dill
4. Season the millet mixture to taste again and form small patties from it. Bake these on both sides in oil until golden.
5. This goes well with carrot vegetables and rice, for example!