Millet Patties

Millet is perhaps the most underestimated superfood. Minerals, vitamins especially magnesium and iron. The oldest finds of millet in Central Europe date back to around 5000 BC. Millet was also part of everyday cuisine up to 100 years ago, but has since been replaced by corn and cereals. Today, millet plays an important role as animal feed and is used in China as the basis for ‘Maotai’ liquor.

In recent years, millet (as organic golden millet) has experienced a small renaissance in European kitchens. Many tasty recipes are making a comeback.

Millet patties are a delicious and quick family dish. You cook the millet in the morning and let it cool during the day. In the evening you can have a healthy and delicious meal on the table in just over half an hour.

Important questions


pan or oven?
We prefer the oven, less fat, less effort. In the pan with oil, the patties become a bit more golden, also crispier and the preparation time is reduced, but as I said, we like to use the oven.

Freeze?
Freeze the patties before baking. This works perfectly. As always, there is a small loss of moisture due to freezing and it is advisable to add salt afterwards. But you can counteract this with a cup of water in the oven.

Ingredients

serves 4

– 250g millet
– 500ml vegetable broth
– 100g Emmental cheese (grated)
– 80g onion
– 1 clove of garlic
– 1 egg (size M)
– 2 tbsp parsley (chopped finely)
– 100g of breadcrumbs
– Nutmeg
– Olive oil for frying
– Salt pepper

Refining

If you like variety, you can mix finely chopped vegetables such as carrots, celery, zucchini, peas into the millet mixture. Small mozzarella cubes are also very fine. The parsley can also be supplemented or replaced by other herbs (lovage, coriander).

For a spicier touch you can mix some parmesan with the cheese.

Culinamus

For our Culinamus millet patties we stick to the basic version. Pure!

Preparation

(15 minutes)

Phase 1: cooking millet
– Prepare vegetable stock
– Weigh the millet and wash first warm and then cold, drain
– Finely chop the onion and garlic

Phase 2: form patties and cook
– Take the egg out of the fridge
– Finely chop the parsley
– Provide cheese
– Provide spices
– Preheat the oven to 190 degrees circulating air

Cooking

Phase 1: 15 minutes cooking millet, 1 hour (or longer) cooling.
Phase 2: 15 minutes forming patties, 20-30 minutes in the oven)

Phase 1: cooking millet
– Warm up vegetable soup
– Sauté onions and garlic in olive oil until translucent.
– Add the millet and heat through
– Pour in the hot vegetable soup and bring everything to a boil
– Reduce the heat and simmer on a low heat for 10-15 minutes, until the millet has absorbed the liquid and is quite dry. (like rice)
– switch off and let cool down

Phase 2: form patties and cook
– Mix the cheese, egg and parsley with the millet. Season with salt, pepper and nutmeg.
– The dough must be smooth but not too wet. Regulate with some breadcrumbs or water.
– Form small dumplings (approx. 70-80g) roll in breadcrumbs and press flat. If you want perfect patties, you can also use a dressing ring with insert or a burger press.
– place the patties on a baking tray, drizzle with olive oil on both sides (or brush with a brush)
– Bake at 190 degrees for 20-30 minutes. Turn after 15 minutes. The patties are ready when they are a nice golden color.
– serve immediately

And next?

We like to add green salad leaves. A tartar sauce tastes really good (also here on Culinamus)

In terms of wine, light white wines are recommended, e.g. a Grüner Veltliner from Domaine Gobelsburg. However an excellent rosé works really well, e.g. the Aix Rosé from Maison Saint Aix in Provence. The slightly spicy note is a perfect partner.

CULINAMUS!

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