Potato-millet-grated coconut patties

Ingredients for 1 servings:

• 160 g millet = 1 cup, (cooked approx. 500 g)
• 2 cups water
• 200 g carrot(s), finely grated
• 55 g ginger, grated
• 50 g leek, frozen
• 1 kg potatoes, raw
• 6 tbsp Balsamic vinegar, light
• 200 g desiccated coconut
• 1 pinch of salt
• 200 g buckwheat, ground, for binding
• Fat

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

gluten-free, vegan

Rinse the millet with hot water, add it to 2 cups of boiling water, reduce the heat, add a tablespoon, and close the lid to prevent it from boiling over. Cook for about 6-20 minutes, depending on the variety. If there is water in the millet, turn off the heat, cover, and let it swell. 10 minutes is usually enough; by then it will be dry and almost white. Place it in a large bowl and mix with the carrots, ginger, and leeks. Finely grate the potatoes; if not finely grated, use a blender to help. Press the mashed potatoes into a linen cloth and add them to the pan, reserving the liquid. Lightly toast the desiccated coconut and add it, along with the balsamic vinegar and potatoes. Season lightly with salt and mix in the ground buckwheat. You usually don’t need any more liquid; if you need a little more, use strained potato juice. Form patties in the palm of your hand and lightly brown them on both sides in the hot frying fat over reduced heat. Cooking time per side: about 3-5 minutes. My own recipe.