Millet carrot patties with creamy mushroom sauce
Info
- Perptime 60 Min.
Ingredients
Portions
- 2 EL Sunflower kernels
- 150 g Millet
- 500 ml Vegetable bouillon
- 1 bayleaf
- 2 carrots, grated
- 1 onion, diced
- 1 garlic clove, diced
- 1 tbs butter
- 100 g parmesan, shaved
- 1 pinch thyme
- Sea salt with iodine
- pepper
- nutmeg
- 1–2 2 eggs
- 2–3 3 tbs wholewheat breadcrumbs
- Frying oil
- 400 g mushrooms, diced fine
- 2 shallots, diced
- 1 tbs butter
- 250 ml Vegetable bouillon
- lemon juice
- Sea salt with iodine
- black pepper
- Yeast flakes
- 150 ml heavy cream
- 2 springs parsley
Preparation
For the patties: Roast the sunflower seeds until golden brown oil. Boil millet in vegetable stock with the bay leaf for 25 minutes then soak for 10-15 minutes. Drain the remaining water and remove the bay leaf.
Fry the carrots, garlic and onions briefly in butter and mix with the cooled millet. Grate the parmesan and fold in. Season with thyme, salt, pepper, nutmeg, and yeast flakes. Add the sunflower seeds, eggs, and breadcrumbs, and let the mixture rest. Shape 8 or 12 small patties and carefully fry in hot frying oil.
For the sauce: In the meantime, fry the mushrooms and shallots in hot butter until golden. Pour in broth and lemon juice, and season with salt, pepper, and yeast flakes.
Whip heavy cream until stiff and add to the mushrooms. Serve the patties with sauce and chopped parsley.
