John Myers
Ingredients for 1 servings:
- 280 g millet, cooked, 80 g dry weight
- 50 g sesame seeds, unhulled
- 50 g flaxseed
- ½ tsp turmeric
- 200 g sauerkraut
- 50 g onion(s)
- 20 g peppercorns, ground
- 1 pinch(s) of sugar
- 2 tsp herbal salt
- 150 g lentils, red, ground
- 1 tsp cumin, grind
- 50 g sauerkraut juice or more
- Oil, for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
gluten-free, soy-free, vegan
Lightly toast the sesame seeds, flaxseed, and turmeric in a dry, lidded pan and transfer to a bowl. Squeeze out some of the sauerkraut, reserving the liquid, finely chop it with the onion, and add it. Mix everything well with the cooked millet, pepper, sugar, herb salt, ground red lentils, and cumin, and season to taste. Form 12 medium-sized patties. You’ll probably need some more liquid (sauerkraut juice), but please handle it very carefully. Fry in hot oil over reduced heat on both sides. Alteration: Instead of patties, prepare a casserole: Place sliced potatoes in one or two greased casserole dishes, spread the batter on top, pour the sauerkraut juice or other liquid about 1 cm over the top, and close the lid; it stays moister. Place in a cold oven and bake at approximately 180°C (fan oven) for about 35 minutes. This saves you the need for a lot of oil for frying. My own recipe
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