John Myers
Golden Millet Patties with Carrots and Zucchini
The perfect golden millet patties with carrots and zucchini recipe with a picture and simple step-by-step instructions.
- 1 Cup Golden millet
- 2 cups Vegetable soup / base stock for me – see my recipe book
- 3 piece Organic carrots, not too small, grated
- 0,25 Cup Organic zucchini, grated
- 2 piece Organic eggs
- 1 bunch Washed & chopped parsley
- 3 tbsp Cornmeal
- 1 tbsp Tapioca starch
- Salt, pepper, lemon juice as needed
- Wash the millet hot in the sieve, thoroughly please, and sprinkle it into the boiling vegetable stock. Simmer over a low heat for about 10 minutes until the liquid is almost gone, then let it swell a little. Best covered.
- In a bowl, mix the grated carrots, zucchini and the cooled millet. Add the eggs, as well as the chopped parsley and the spices. Now add 2 tablespoons of corn flour and 1 tablespoon of tapioca starch. Chill for a few hours in the refrigerator.
- Form patties from the cold mass and bake them on both sides in hot rapeseed oil. However, bake for a long time on one side and only turn once, they tend to disintegrate ;-).
- Potatoes, salad or the like go well with it. Today I served it with mustard broccoli and beetroot with truffle potatoes from the oven.
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