Put an espresso cup each full of millet and rice with broth and a little salt and a little pepper in a saucepan, fill up with 6 espresso cups of water. Bring to the boil briefly and then let the lid swell over the lowest possible flame for about 30 minutes.
Ultimately, the mass has to be a firmer pulp, if necessary you have to add water while soaking (if it is too liquid, you cannot shape the patties, if it is too dry, the millet cannot swell).
After swelling, let it cool down for 5 minutes, stirring every now and then. Peel the carrot and grate finely on a grater. Finely chop the onion and add both to the millet-rice mixture. Fold in a trick of good butter for the taste, then fold in the egg and finally a heaped teaspoon of cornstarch so that the mixture binds better when frying.
Cut off the heap with a teaspoon and put it in a hot pan with oil, press it flat and fry until golden brown on both sides. The patties shouldn`t be too big, otherwise they will disintegrate when you turn them.
As a side dish or spread with herbal cream cheese, it is very tasty. Depending on your taste, you can also fold in other types of vegetables, but make sure that you digest them well. Would be well suited e.g., zucchini, kohlrabi or some pumpkin.
This recipe is suitable as part of a low-histamine diet for those with histamine intolerance, e.g., therefore does not tolerate wheat flour. Make sure that the broth does not contain any glutamate and / or yeast extract (this is incompatible with HI, broth without yeast and glutamate is available in organic shops or health food stores). Those who cannot tolerate the pepper even in small quantities (histamine liberator!) Can leave it out.
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