1. 1

   Step 1

   Cook 150 g of millet in 400 ml of vegetable broth according to package instructions and set aside.

2. 2

   Step 2

   Finely grate 1 carrot. Roughly chop ½ bunch of parsley. Dice 1 onion and finely chop 4 cloves of garlic.

3. 3

   Step 3

   Toast 2 tbsp of pine nuts in a pan without fat until golden brown, then remove.

4. 4

   Step 4

   Heat 2 tsp of oil in the pan. Sauté the onions for 2-3 minutes until translucent, then briefly sauté the garlic.

   Timer 4 min
5. 5

   Step 5

   Mix the cooked millet, carrot, parsley, 50 g of rolled oats, pine nuts, 3 tbsp of sunflower seeds, the onion-garlic mixture, 2 tbsp of tomato paste, 3 tbsp of vegan Parmesan, and 1 tbsp of Italian herbs.

6. 6

   Step 6

   Stir 1 tbsp of flaxseed flour into the mixture. Season to taste with 1 tsp of salt and pepper.

7. 7

   Step 7

   Lightly dampen your hands and shape the mixture into 16 patties.

8. 8

   Step 8

   Heat some oil in a pan and fry the patties on both sides until golden brown.

9. 9

   Step 9

   Garnish the millet patties with fresh parsley and sesame seeds and serve.

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