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Millet and carrot patties

updated

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Ingredients for 2 servings:

  • 150 g millet
  • 500 ml vegetable stock
  • 1 carrot(s), coarsely grated
  • 1 onion(s), finely diced
  • 1 tbsp mustard, medium hot
  • 2 tbsp locust bean gum
  • 1 tsp paprika powder
  • 1 tsp turmeric powder
  • Fat for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the millet in the vegetable broth for 10 minutes. Remove from the heat and let it stand for 5 minutes. Drain any excess broth and let the millet evaporate. Then add all the remaining ingredients to the millet and knead everything thoroughly with your hands. This is important for the binding properties of the carob bean gum. Form the mixture into patties. Fry in a pan on both sides or, alternatively, bake in a low-fat oven at 200°C (top/bottom heat) for 15 minutes. Serve with steamed cauliflower and a cream of mushroom sauce, for example.

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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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