Millet – "cheese" – carrots – patties

Ingredients for 1 servings:

• 1 cup millet, approx. 160 g
• 2 cups water
• 100 g leek, frozen, in rings
• 120 g carrot(s), grated
• 200 g soy, (“Medium Cheddar Style Cheese”) grated *
• 100 g buckwheat, ground
• 20 peppercorns, with ground
• 3 tsp herbal salt
• 1 tsp sugar
• Olive oil for frying

Instructions

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

Gluten-free, egg-free, dairy-free and vegan

Rinse the millet with hot water to remove any bitterness, then add the millet to the boiling water, bring to a boil, and reduce the heat. Close the lid when the water is below the surface; this takes 5-20 minutes, depending on the type of millet. Cover and let it swell on the hot plate for another 10 to 15 minutes. The millet will then be almost white, dry, and have a nice grain. Place the millet in a bowl and add all the other ingredients, except the olive oil. Mix everything well by hand; this is the best way to tell if the mixture is moist enough and can be shaped. With wet hands, form patties and fry them in the hot oil over reduced heat on both sides. * This “cheese” is made from soy; it is gluten-free, lactose-free, and vegan. It is certified organic and is made in Scotland. My own recipe.