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Millet-corn patties

updated

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Ingredients for 1 servings:

  • 260 g millet, cooked, approx. 80 g raw weight
  • 50 g bell pepper(s), frozen, cut into strips or slices
  • 50 g leek, frozen in rings
  • 20 black olives, from brine or stone, cut into small pieces
  • 150 g corn kernels, grind to bind
  • 20 peppercorns, ground
  • 2 tsp herbal salt
  • 1 pinch(s) of sugar
  • 200 g water, up to 250 g
  • Oil, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

gluten-free, soy-free, vegan

Mix all ingredients, from millet to sugar, taste, and adjust seasoning if necessary. Add water. If using fresh bell peppers and leeks, you’ll need more water. Form 6 patties. Be careful! They’re very soft, but it works. Fry in hot fat at reduced heat (I use level 4 of the six levels). Turn frequently; corn gets too brown quickly and absorbs a lot of fat. The patties are nice and crispy, with a moist interior. My own recipe.

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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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