Millet vegetable fritters with Thai curry paste

Ingredients for 4 servings:

• 200 g millet
• 2 cloves garlic
• 1 tsp, heaped curry paste, red Thai
• 1 tbsp oil, for frying (e.g. olive oil)
• 2 bay leaves
• 700 ml vegetable stock
• 2 m.-large carrot(s)
• 1 m.-large zucchini
• 1 bunch of spring onions (or 1/2-1 vegetable onion)
• 1 tbsp butter (preferably browned)
• 3 tbsp flaxseed (golden flaxseed)
• e.g. walnuts
• e.g. pumpkin seeds
• n. B. herbs
• e.g. salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the millet. Dice the garlic, heat a little oil, then add the garlic cubes and Thai curry paste to the pot and let it cook for a while. Pour in the hot stock and the millet. Add the bay leaves and simmer over low heat for 30 minutes. Then let it cool. In the meantime, clean and julienne the vegetables. Cut the onion into small rolls. Heat the butter in a pot or large pan, add the onion, and let it brown a little. Add the vegetables, season with salt and pepper, and fry lightly for about 3-4 minutes. Then press the vegetables thoroughly in a fine sieve to extract any liquid. The drier the vegetables, the better the cookies will stick together. Mix everything together and add the seeds, linseed, and herbs. If you didn’t press them thoroughly, you’ll need to add some oatmeal to the batter. Then form this mixture into “meatballs” and fry them on both sides in a pan over medium heat. Serve with a yogurt sauce containing garlic, salt/pepper, sour cream, and onions. Any salad is suitable as a side dish.