Millet and vegetable patties

Ingredients for 2 servings:

• 125 g millet
• 1 onion(s)
• 1 garlic clove(s)
• 10 g butter
• 375 ml vegetable broth
• salt and pepper
• 1 carrot(s)
• ¼ cauliflower
• ½ bunch parsley, flat
• 2 eggs
• 100 g Gouda, grated
• 3 tbsp breadcrumbs
• 2 tbsp oil, for frying

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Place the millet in a fine sieve, rinse briefly, and drain. Peel and finely dice the onion and garlic. Heat the butter, sauté the onion and garlic, add the millet, and sauté briefly. Deglaze with the vegetable stock and bring to a boil. Cover and simmer gently for about 15 minutes. Season with salt and pepper, and let stand on the turned off stovetop for about 20 minutes. Peel, wash, and grate the carrot. Trim and wash the cauliflower and grate it. Rinse the parsley briefly, shake dry, and finely chop. Mix the millet mixture with the grated vegetables and let cool slightly. Stir in the eggs, cheese, breadcrumbs, and parsley. Form the mixture into eight small patties. Heat the oil in a pan and fry the patties until golden brown. Serve with a cold yogurt dip, a warm cheese sauce, or tomato concassée and salad.