Vegetable patties V

Ingredients for 1 servings:

• 1 cup millet, 180 g
• Water, boiling
• 2 cups water
• 300 g soup vegetables, frozen
• ½ tsp vegetable broth, granulated
• Water
• 4 cl soy sauce (tamari)
• 1 tsp paprika granules
• 200 g tofu, plain
• 2 tsp herbal salt, approx.
• 1 pinch(s) of cane sugar
• 2 tbsp Balsamic vinegar de Modena
• 150 g millet, ground
• Olive oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + egg-free + dairy-free + vegan

Rinse the millet with boiling water to remove any bitterness. Add it to 2 cups of boiling water, bring to a boil, and reduce the heat. If the water level is below the surface of the millet, turn off the heat, close the lid, and let it swell for about 10 minutes. Sauté the frozen soup vegetables with granulated vegetable stock and a little water until al dente or soft, or until the water has evaporated. Mix 4 cl of tamari with 1 teaspoon of paprika granules and cut the tofu into very small cubes. Add the tofu and cook for about 30 minutes, turning occasionally. Then mix all ingredients up to and including the millet well, form small patties, and fry on both sides in hot olive oil over medium heat. Delicious hot or cold. My own recipe.