Millet patties with herb dip
by Tavolino
Crispy, vegan patties made from millet, refined with vegetables and seeds, served with a creamy herb dip. Ideal as a healthy meal or snack.
Ingredients
- Millet 150 g
- Vegetable broth 400 ml
- Rolled oats 50 g
- Carrot 1
- Parsley 0.5 bunch
- Onion 1
- Garlic 4 cloves
- Pine nuts 2 tbsp
- Sunflower seeds 3 tbsp
- Tomato paste 2 tbsp
- Vegan Parmesan 3 tbsp
- Flaxseed flour 1 tbsp
- Dried Italian herbs 1 tbsp
- Salt 1 tsp
- Pepper to taste
- Oil 2 tsp
Preparation
- 1
Cook 150 g of millet in 400 ml of vegetable broth according to package instructions and set aside.
- 2
Finely grate 1 carrot. Roughly chop ½ bunch of parsley. Dice 1 onion and finely chop 4 cloves of garlic.
- 3
Toast 2 tbsp of pine nuts in a pan without fat until golden brown, then remove.
- 4
Heat 2 tsp of oil in the pan. Sauté the onions for 2-3 minutes until translucent, then briefly sauté the garlic.
- 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
Stir 1 tbsp of flaxseed flour into the mixture. Season to taste with 1 tsp of salt and pepper.
- 7
Lightly dampen your hands and shape the mixture into 16 patties.
- 8
Heat some oil in a pan and fry the patties on both sides until golden brown.
- 9
Garnish the millet patties with fresh parsley and sesame seeds and serve.