Tofu – Millet Patties II

Ingredients for 16 servings:

• 160 g millet (1 cup)
• 2 cups water
• 150 g bell pepper, cut into strips, frozen
• ½ tsp paprika granules
• 200 g tofu, plain
• 3 tbsp mustard, heaped (Mostrich)
• 4 tbsp buckwheat, ground
• 3 tbsp coconut, grated
• 4 cl soy sauce (tamari)
• 2 tsp salt
• 10 peppercorns
• Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegan

Rinse the millet with hot water to remove the bitterness. Add it to boiling water (2 cups), bring to a boil, reduce the heat to very low, cover, turn off the heat after about 8 minutes, and let it swell for about 10 minutes. Mash the tofu with a fork, briefly roast it with paprika granules in a dry frying pan, evaporate the water, and transfer it to a bowl. Briefly thaw the frozen bell pepper strips and chop them finely. Add them to the pan. Mix together. With wet hands, form about 16 patties. Place them in the hot oil, flatten slightly with a spatula, and fry on both sides over medium heat. Delicious warm or cold. My own recipe.