Millet Patty with Pumpkin Ketchup

Millet is one of my favorite cereal species. All-round talent, delicious and clean I could eat it all the time. From my morning muesli until my evening patty. I really love millet. And that's why millet is my favorite veggie of the month. Enjoy!

Makes 4 portions.

1 cup millet
1 3/4 cup vegetable broth
1 black Spanish radish or 1 kohlrabi
2 carrots
1 onion
1/4 cup + 1 tsp. chickpea flour
2 tbsp. dairy-free milk
salt, pepper
nutmeg, cumin
mustard seed
olive oil

Cook millet in vegetable broth for about 15 minutes. Shred carrots and radish and cut onions into cubes. In a mixing bowl, mix together millet, veggies, chickpea flour and dairy-free milk and spice everything. Form 12 pattys and roast them in olive oil on each side.
2 romaine lettuce
1/2 cucumber
Pumpkin Ketchup
4 tbsp. vegan parmesan
1 garlic clove
salt, pepper
1 tsp. agave syrup
1 tbsp. white wine vinegar
1/3 cup + 1 tbsp. water
1 tbsp. olive oil

Was lettuce and cucumber and cut into pieces. Blend parmesan, garlic, spices, agave syrup, vinegar, water and oil in a mixer. Best dressing ever!

Serve some lettuce and dressing on four plates and serve everything with 3 millet pattys. Serve with pumpkin ketchup.

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