Millet patties with white cabbage

Ingredients for 4 servings:

• 1 handful of leeks
• 1 tbsp olive oil
• 1 tbsp fat, goose fat / lard
• 1 white cabbage, 1 – 1.5 kg
• ½ tsp caraway seeds, whole
• 1 tbsp vegetable broth, granulated
• 240 g millet
• 3 cup(s) water, boiling
• 1 tsp salt, seasoning salt
• 6 grains of pepper, ground
• 30 g ginger, small weighed
• 3 eggs
• 4 tbsp corn kernels, ground
• 3 tbsp almond(s), finely chopped
• 180 g cheese, coarsely grated goat cheese

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

gluten-free / cow’s milk-free

Preparation of millet: Rinse the millet with hot water to remove the bitter substances. Add to boiling water, reduce the heat to low, put the lid on (it can boil over at first) and cook for 12 minutes. Turn off the heat, let it swell and cool. Put the millet, eggs, pepper, salt, ground corn, ginger, cheese and almonds in a large bowl and mix. Form patties with wet hands and heat a pan with oil, reduce the heat slightly, add the patties to the hot fat and fry on both sides. Preparation of the vegetables: Heat the oil and goose fat. Sauté the leek, remove the stalk of the white cabbage, chop it up and add it. Sauté for about 5 minutes, add the water and just under 1 tbsp of granulated vegetable stock and the caraway seeds, stir, put the lid on, reduce the heat to low and cook until al dente.