Millet-tofu patties

Ingredients for 1 servings:

• 1 cup millet (approx. 160 g)
• 2 cup(s) water, boiling
• 200 g tofu, plain
• 1 tsp black cumin, ground
• 1 tsp turmeric, ground
• 20 peppercorns, ground
• 1 onion(s), finely chopped
• 1 pinch(s) of raw cane sugar
• 4 tbsp Balsamic vinegar di Modena
• 4 tbsp soy sauce (tamari)
• 1 cup millet, finely ground (approx. 160 g)
• 1 tsp salt, possibly more
• e.g. orange juice (direct juice) or water
• Fat for frying

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

gluten-free, egg-free, dairy-free, vegan, makes approx. 11 pieces.

Rinse the millet with hot water to remove any bitterness. Then add it to 2 cups of boiling water, bring to a boil, and reduce the heat. Cook for about 4-20 minutes, depending on the type of millet. Turn off the heat when the water has been absorbed by the millet and only air pockets remain. Close the lid and let it swell on the hot stove for about 10 minutes; the millet will then turn almost white and have a nice grain. Place the millet in a large bowl. Mash the tofu with a fork, brown or dry it slightly in a hot pan, and add it to the bowl. Finely chop the onion and brown it lightly in a dry frying pan. Just before the end, add the black cumin, turmeric, and peppercorns and roast them. Add the tamari, balsamic vinegar, sugar, salt, and ground millet, and mix well. You can see if the mixture can be formed into patties. If it’s too dry, add orange juice or other liquid. Form patties with wet hands, place them in hot frying fat, and flatten slightly with a spatula. Reduce heat, otherwise they’ll quickly become brown. Fry slowly on both sides.