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Millet and rice patties

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Ingredients for 2 servings:

  • 1 cup millet (golden millet)
  • 1 cup rice
  • 6 cups water
  • 1 tsp broth without yeast
  • 1 egg(s)
  • 1 tsp cornstarch
  • salt and pepper
  • some butter
  • n. B. olive oil for frying
  • 1 carrot(s)
  • 1 small onion(s)

Instructions

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

Suitable for those with histamine intolerance. Use an espresso cup to measure.

Place one espresso cup each of millet and rice in a saucepan with stock, a little salt, and a pinch of pepper. Fill with 6 espresso cups of water. Bring to a boil briefly, then simmer on low heat with the lid closed for about 30 minutes. The mixture should ultimately form a firm paste; you may need to add more water during the swell process (if it’s too runny, you won’t be able to form the patties; if it’s too dry, the millet won’t swell). Once swelled, let it cool for 5 minutes, stirring occasionally. Peel the carrot and finely grate it. Finely chop the onion and add both to the millet and rice mixture. Fold in a knob of good-quality butter for flavor, then fold in the egg, and finally, add a heaped teaspoon of cornstarch to help bind the mixture together during frying. Scoop out small heaps with a teaspoon and place them in a hot pan with oil, flatten slightly and fry until golden brown on both sides. The patties shouldn’t be too big, otherwise they will fall apart when turned. Delicious as a side dish or spread with herb cream cheese. You can add other vegetables to taste, but make sure they are well tolerated. Zucchini, kohlrabi or a little pumpkin would be good options. This recipe is suitable for people with histamine intolerance on a low-histamine diet, for example if they are intolerant to wheat flour. Make sure the broth does not contain glutamate and/or yeast extract (these are intolerant to people with HI; broth without yeast and glutamate can be found in organic or health food stores). If you can’t tolerate the pepper even in small amounts (a histamine liberator!), you can leave it out.

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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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