- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 15 minutes plus drying
- Effort: medium
- 250 g millet
- 800 ml vegetable stock
- black pepper
- 40 g butter
- olive oil, or shallow-frying
- 75 g shelled walnuts
- 2 tbsp millet flakes, plus extra for coating
- 225 g young leeks, leaned and finely sliced
- 2 tbsp quark or cream cheese
- 1 large egg, for binding
Tips and Suggestions
Millet can be found in wholefood shops.
1. Wash the millet and pick over it carefully. Allow to dry.
2. Heat the vegetable stock in a pan and season it with salt and freshly ground pepper.
3. Heat 25g of butter and 2 tablespoons of olive oil in a separate, heavy-based saucepan. Add in the millet and fry, stirring, for 2-3 minutes until the grains are coated with the butter and oil.
4. Add inn the hot vegetable stock. Bring to the boil, then reduce the heat to very low. Cover and simmer for 30 minutes, during which the stock should be absorbed and the grains become plump and fluffy. Do not stir during this time.
5. Mix in the millet flakes and set aside to rest until cool enough to handle.
6. Meanwhile, lightly dry-fry the walnuts in a dry frying pan, stirring often and taking care not to let them burn. Cool and lightly grind in a food processor or pestle and mortar, taking care not too grind too finely.
7. Heat the remaining butter in a small frying pan. Add in leek and fry gently until softened but still bright green.
8. Place the cooked millet in a mixing bowl. Add in the fried leeks, ground walnuts, quark and egg. Season with salt and freshly ground pepper.
9. Form the mixture into even-sized patties, dust with millet flakes and set aside to rest for 10 minutes.
10. Heat the olive oil in a large heavy-based frying pan. Fry the patties for 5 minutes on each side until golden brown.
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