Millet – buckwheat – patties

Ingredients for 4 servings:

• 50 g buckwheat, whole grain
• 150 g millet
• 400 ml water
• 1 tsp turmeric
• 1 tsp broth, granulated
• 50 g cheese (Gouda), grated
• 1 small onion(s), cut into small cubes
• 5 carrots, finely grated
• 2 tsp mustard, medium hot
• 1 tbsp parsley, chopped
• salt and pepper

Instructions

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

gluten-free. With carrots and cheese

Rinse the millet with hot water to remove any bitterness. Bring the water to a boil, add 1 teaspoon of granulated stock, 1 teaspoon of turmeric, and the grain. Bring everything to a boil briefly, then let it swell. The grain must absorb the water completely. Now mix the grated cheese with the grain porridge. The cheese will melt and give the porridge a better consistency (for later forming the patties). Sauté a finely chopped onion until translucent and add it. Add the finely grated carrots, parsley, and mustard. Mix everything thoroughly and season with salt and pepper. When forming the patties, make sure they are flat (like biscuits). If they are too high, they will fall apart when served. Now the patties can be baked in the oven at 180°C (top/bottom heat) for about 30 minutes. They are ready when a crust has formed and no longer gives when tested with a fork.