Millet patties

Millet patties are a great, healthy and filling dish that can be served as a main course with a bowl of salad or as a side dish. Millet is naturally gluten-free and full of minerals, and the patties are crispy on the outside and soft on the inside.

 

Ingredients

• 200 g millet porridge (previously rinsed under hot water)

• 500 ml water or vegetable broth

• 1 onion (finely chopped)

• 2 cloves garlic

• 1 large carrot (finely grated)

• 2 eggs (for binding)

• 3–4 tablespoons breadcrumbs (or ground oatmeal for a gluten-free version)

• Spices: salt, pepper, fresh parsley, marjoram or thyme

• Olive oil for baking

 

Rinse the millet porridge well in a colander under hot water (to remove any bitterness). Cook it in salted water or broth (about 15–20 minutes) until it absorbs all the liquid and becomes soft. Let it cool completely.

 

While the porridge is cooling, fry the onion in a little oil until translucent. Add grated carrot and crushed garlic, fry briefly until the garlic is fragrant, then set aside.

 

In a large bowl, mix the cooled porridge, fried vegetables, eggs, chopped parsley and spices. If the mixture is too wet, add breadcrumbs until you have a mixture that you can shape into patties with your hands.

 

With moistened hands, form patties of any size. If you want extra crunchiness, you can roll them in breadcrumbs or sesame seeds.

 

Baking:

○ In a pan: Bake over medium heat for about 5 minutes on each side until golden brown.

○ In the oven: Place on a baking sheet lined with baking paper and bake at 200 °C for about 20–25 minutes (turn them halfway through).

 

Tips for even better taste

• Cheese: You can grate a little Parmesan into the dough or add pieces of feta for a fuller taste.

• Vegan option: Instead of eggs, use a “flax egg” (1 tablespoon ground flax seeds + 3 tablespoons water) or add a little more mashed potatoes/chickpea flour.

• Sauce: The meatballs go great with a yogurt sauce with herbs or with tomato sauce.