Millet patty

Ingredients for 3 servings:

• 1 clove(s) garlic
• 1 onion(s)
• 50 g leek
• 2 tbsp butter
• ½ liter vegetable broth
• 125 g millet
• 2 egg whites (for binding)
• Sea salt, spices, herbs, vegetable salt, etc.)
• Cayenne pepper and white/black pepper
• marjoram
• 1 bunch of dill
• Breadcrumbs (for binding)
• Bay leaf
• oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and finely chop the garlic clove and onion. Scrape the carrots if necessary, wash both and cut into very small cubes. Heat the butter, sweat the garlic and onions until translucent. Add the vegetables and sweat briefly. Stir in the millet while it is still warm and sauté. Top up with the vegetable stock, add the bay leaf, season with salt and pepper and simmer over moderate heat for 5 to 10 minutes, then turn off the stove and let it swell for 20 minutes. Remove the millet porridge from the heat and let it cool. Stir in the egg whites and marjoram. If the millet mixture is too runny, thicken it with breadcrumbs and then stir in the finely chopped dill. Season the millet mixture again and form small patties. Fry these in oil on both sides until golden brown. This goes well with carrots and rice, for example!