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🍽️ Crispy Millet Patties with Fresh Tomato Salad

390 kcal · 30 min · 4 servings

Ingredients

• 250 g millet
• 2 shallots
• 2 sprigs parsley
• 20 g hazelnut kernels
• 6 ripe tomatoes
• 1 red onion
• 3 sprigs basil
• 3 tbsp olive oil
• 2 tbsp white balsamic vinegar
• salt
• pepper
• 1 egg
• 15 g spelt whole wheat flour (1 tbsp)

Instructions

1. 1. Cook the millet according to the package instructions.
2. 2. Peel the shallots and dice them finely.
3. 3. Wash the parsley, shake it dry, and chop it finely.
4. 4. Chop the hazelnuts into coarse pieces.
5. 5. Wash the tomatoes and cut them into wedges.
6. 6. Peel the onion and slice it into thin strips.
7. 7. Wash the basil and shake it dry.
8. 8. Pluck the leaves from the basil stems.
9. 9. Whisk two tablespoons of olive oil with vinegar.
10. 10. Season the oil-vinegar mixture with salt and pepper.
11. 11. Preheat the oven to 200 degrees Celsius.
12. 12. Mix the tomato wedges and onion strips with the oil-vinegar mixture.
13. 13. Divide the tomato mixture into four small bowls.
14. 14. Garnish the salad with the basil leaves.
15. 15. Mix the cooked millet with the egg.
16. 16. Add the diced shallots to the millet.
17. 17. Add the chopped parsley to the millet.
18. 18. Add the chopped hazelnuts to the millet.
19. 19. Add the flour to the millet.
20. 20. Season the millet mixture with salt and pepper.
21. 21. Heat the remaining oil in a frying pan.
22. 22. Take one tablespoon of the millet mixture.
23. 23. Place the mixture in the hot pan.
24. 24. Press the mixture slightly flat.
25. 25. Fry the patties over medium heat.
26. 26. Fry them for about five minutes on both sides until golden brown.
27. 27. Place the finished patties on kitchen paper.
28. 28. Drain the excess oil.
29. 29. Serve the patties with the tomato salad.

Nutrition per serving

• kcal: 390
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 51 g