Millet Patty with Pumpkin Ketchup - vegetarian recipes

Millet Patty with Pumpkin Ketchup

February 27 2017 Veganpassion 

Millet Patty with Pumpkin Ketchup
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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. Ingredients: 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. Additionally: 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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