Millet and Carrot Patties Recipe
Millet and carrot patties are a plant-based answer to classic Polish minced meat patties. In Poland they appear more and more often on tables as a lighter alternative to meat. They are delicate in flavor, crispy on the outside and soft inside, great for both children and adults.
These millet and carrot patties are a light, plant-based twist on traditional Polish minced meat patties. They combine a crispy coating with a soft, delicate interior, making them a comforting option that still feels wholesome and modern.
Chef's tips
Make sure to rinse the millet thoroughly with hot water to remove any bitterness. Do not rush cooling the millet and vegetables – a lukewarm or cool mixture binds much better and is easier to form into patties.
How to serve
Serve with a fresh salad, yogurt–garlic dip and boiled potatoes, or tuck the patties into a bun with lettuce and pickles for a simple veggie burger.
Ingredients
- millet groats dry, before cooking - 150 g
- water for cooking the millet - 450 ml
- carrot medium - 2 pieces
- onion small - 1 piece
- egg for the patty mixture - 1 piece
- breadcrumbs 3 tablespoons for the mixture, the rest for coating - 6 tablespoons
- oil for frying - 4 tablespoons
- parsley leaves finely chopped - 2 tablespoons
- salt to taste
- black pepper to taste
- dried marjoram optional - 1 teaspoon
Preparation
- Rinse the millet several times with hot water in a sieve to remove its bitterness.
- Pour 450 ml of water into a pot, add a pinch of salt and add the rinsed millet. Bring to a boil, then reduce the heat to low, cover and cook for about 15 minutes, until the millet absorbs the water and is soft. Set aside to cool.
- Peel the carrots and grate them on the fine holes of a grater. Peel the onion and dice it finely.
- Heat 1 tablespoon of oil in a frying pan over medium heat. Add the onion and fry for 3–5 minutes, stirring, until it softens and becomes slightly translucent without browning. Add the grated carrot, stir and fry for another 5 minutes, until it softens slightly. Set aside to cool.
- In a large bowl combine the cooked millet, sautéed carrot and onion, egg, 3 tablespoons of breadcrumbs, parsley, marjoram, salt and pepper. Mix thoroughly with your hand or a spoon. The mixture should be thick and easy to shape – if it is too loose, add a bit more breadcrumbs.
- Form small patties from the mixture and flatten them in your hands. Lightly coat each patty in the remaining breadcrumbs.
- Heat the remaining oil in a frying pan over medium heat. Place the patties in the pan and fry for 3–4 minutes on each side, until golden and crispy. Transfer to a plate lined with paper towel to drain excess fat.
- Serve warm as a main dish or as a side to a salad.
Storage
Usmażone kotlety przechowuj w lodówce do 3 dni, podgrzewaj na patelni z odrobiną oleju lub w piekarniku. Możesz je zamrozić do 2 miesięcy, najlepiej po całkowitym wystudzeniu, w pojedynczej warstwie.
