Millet Patties

Millet Patties – Recipe I (with egg, as served at the Millet Exhibit 2015)

Country of Origin: Austria, Recipe by Martina Ruch and tweaked by the Millet Project team and friendsIMG_4643

Millet Patties are a wonderful side dish to fish or broiled meat, but I prefer to eat these patties plain with a yoghurt-herb dip or in a burger with a fried egg on top and all the other fixin’s you want to add! This specific recipe is from a friend of mine who is also a fan of millet!

Total Time: 60-75 min (cooking time: 55-65 min, preparation time: 10 min)
Yield: 4 servings
Difficulty: Medium

Ingredients
IMG_20150721_1327521.5 cups millet
3 cups vegetable bouillon
salt, pepper, Italian parsley
2 eggs
2 carrots, shredded
1/2 onion, diced
1/2 onion, roasted or caramelized
1-2 table spoons of wheat or gluten-free flour (e.g. millet or potato flour)

Preparation
1 Bring the vegetable bouillon to a boil and add a bay leaf and the diced onion. Wash the millet and put into the boiling liquid. Boil for 10-15 min and leave on the hot plate for another 15-20 min to take up water. Sometimes you need to add a little bit more IMG_20150720_213643water. Let cool down.

2 Mix all ingredients well to a creamy texture and form patties. We usually spoon them on baking parchment.

3 Then bake in the oven for about 30 min, 400-450 degrees Fahrenheit. You can freeze or refrigerate them afterwards, and pan-fry or bake them shortly before eating.

IMG_20150720_223539

Cooking TipsIMG_4644

! You can bake the patties for 15 minutes, let them cool and then freeze them! Next time you’re hungry, just thaw and bake them for another 15 minutes!

! Get creative: you can add shredded cheese, sliced broccoli, peas, or other veggies to your patties.

! Serve as a slider or burger on a (gluten-free) bun, add a fried egg on top and all your favorite fixin’s!

! They also go really well with a tzatziki or joghurt-herb dip and a side salad.

Millet Patties – Recipe II (Vegan)

Country of Origin: Austria, translated from German by Raffaela Bubner

Millet Patties are a wonderful side dish to fish or broiled meat, but I prefer to eat these patties plain with a yoghurt-herb dip or in a burger with a fried egg on top and all the other fixin’s you want to add!

Total Time: 60-75 min (cooking time: 55-65 min, preparation time: 10 min)
Yield: 4 servings
Difficulty: Easy

Ingredients
1.5 cups millet
3 cups vegetable bouillon
1 bay leaf
1-2 tbsp whole wheat flour
2 tbsp ground soybean flour (or just add more wheat flour)
1 small onion, shallot or leek
parsley, garlic, salt, ground coriander seeds

Preparation
1 Bring the vegetable bouillon to a boil and add a bay leaf. Wash the millet and put into the boiling bouillon. Boil for 10-15 min and leave on the hot plate for another 15-20 min to take up water. Sometimes you need to add a little bit more water.

2 Heat a little bit of oil in a pan and roast the finely cut onions until translucent. Mix with the cooked millet and add all the other ingredients.

3 Mix well and form patties. You can bread the patties lightly in bread crumbs if you want to.

4 Then fry the patties in a small amount of oil or butter or bake them in the oven for about 30 min, 320-360 degrees Fahrenheit.

Cooking Tips

! As an alternative, you can also mix the cooked millet with half a cup curd or fromage blanc, salt, marjoram, oil, 2 finely cut garlic cloves and form patties from that.
! You can also freeze the raw patties, and the baked ones stay fresh for quite some time frozen or in the fridge, too.

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