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Pumpkin and millet patties

updated

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Ingredients for 3 servings:

  • 200 g millet
  • 375 ml water
  • 1 medium butternut squash
  • 1 small onion(s)
  • 50 g oat flakes
  • 2 tbsp oat cream (oat cream cuisine)
  • Salt and pepper, black
  • some chives
  • some garlic
  • some vegetable stock powder, vegan
  • Vegetable margarine for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

vegan, vegetarian

Carefully carve and hollow out a medium-sized butternut squash. Finely grate the flesh and dice the onion. Bring the water and vegetable stock to a boil. Stir in the millet and let it swell for 30 minutes. Add the oats, squash, onion, and oat cream to the millet. Season with salt and pepper, and add the garlic and chives. Heat the margarine in a preheated pan over medium heat. Add a tablespoonful of the batter to the pan and fry the patties on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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