Millet-sauerkraut-red Lentil Patties
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 280 g millet, cooked, 80 dry weiht
- 50 g sesame seeds, unpeeled
- 50 g flaxseed
- 0.5 teaspoon ½ turmeric
- 200 g sauerkraut
- 50 g onion (s)
- 20 g peppercorns, round in a mortar
- 1 pinch (s) sugar
- 2 teaspoons herbal salt
- 150 g lentils, red, rind
- 1 teaspoon cumin, with grind
- 50 g sauerkraut juice or more
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Lightly toast the sesame, linseed and turmeric in a dry pan with a lid, transfer to a bowl. Sauerkraut, squeeze out some of the liquid and save, cut into small pieces with the onion, add to it. Also the cooked millet, pepper, sugar, herbal salt, ground red lentils and cumin, mix everything together well, add seasoning if necessary.
- Shape 12 medium-sized patties, you will probably need some more liquid (sauerkraut juice), but please be very careful with it.
- Fry on both sides in hot oil over reduced heat.
- Change:
- Prepare a casserole instead of patties:
- Put the jacket potatoes cut into slices in one or two greased casserole dishes, spread the batter on top, pour the sauerkraut juice or other liquid about 1 cm high over it, close the lid, it stays juicier.
- Bake in the cold oven and at approx. 180 ° C hot air for approx. 35 minutes, this saves you all the oil for frying.
- Own recipe
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