phytic acid<\/a><\/i>, which otherwise makes it difficult for us to digest the minerals that make grains so healthy. Another advantage is that soaking reduces cooking time.\u00a0If you don\u2018t have time to soak the millet, don\u2018t worry. Of course you can skip this step. Just make sure to wash the millet thoroughly beforehand.\u00a0Add about 1 cup (230 ml) of water instead of the measurements listed below and allow to simmer 4 minutes longer.\u00a0If you like crunchy coatings and hazelnuts I recommend you go for the extra time and mess and try the hazelnut coating shared below, but they taste nice without too.<\/i><\/p>\nIngredients <\/b>(makes about 8 small patties, recipe can easily be doubled)<\/p>\n\n- 1\/2 cup (100 g) millet<\/li>\n
- 1 cup (230 ml) water plus more for soaking (see note above)<\/li>\n
- 1,5 oz (40 g) cheese of choice (like gruyere, cheddar, parmesan)<\/li>\n
- 1 large egg<\/li>\n
- 1 tsp thyme (use fresh if possible)<\/li>\n
- 1 tsp fenugreek seeds<\/li>\n
- Salt and pepper to taste<\/li>\n
- Oil for frying<\/li>\n<\/ul>\n
Optional: Hazelnut coating<\/b><\/p>\n\n- 1 egg<\/li>\n
- 1 hand full of millet flour<\/li>\n
- 2 hands full of hazelnuts<\/li>\n<\/ul>\n
Instructions<\/strong><\/p>\n\n- About 12 hours ahead of making, wash millet thoroughly under running water until water comes out clean. Place millet in a pot, add water until millet is just covered. Cover the pot and let sit until ready to prepare.<\/li>\n
- When ready to cook, discard soaking water and add 1 cup of fresh water. Bring millet to boil, then reduce heat to low and let simmer for about 5-6 minutes until most of the water is absorbed. Turn off heat, cover pot and let rest for 10 minutes. Loosen millet with fork and allow to cool down.<\/li>\n
- In the mean time grate cheese. Place fenugreek seeds in a coated pan without oil and roast slightly. Grind with mortar and pestle. Wash thyme, dry and pick leaves.<\/li>\n
- Place millet, egg, cheese, fenugreek seeds, thyme, salt and pepper in a bowl and mix. The dough shouldn’t be dry or crumbly, but slightly wet. Add water or another egg if too dry. Allow flavors to infuse for a couple of minutes.<\/li>\n
- If you want to coat the millet patties, prepare coating now. Take three plates. Place millet meal on the first and whisk the egg on the second. Chop hazelnuts and place on the third plate.<\/li>\n
- Take small amounts of the millet mix and mold into discs. If you decide to coat the patties, carefully roll them in millet meal, egg and hazelnuts, in this particular order.<\/li>\n
- Heat a pan, add 1-2 tbs of oil, carefully place patties in pan.
\nFrying time without coating<\/strong>: ca. 4 minutes on one side until golden, gently flip, continue frying for another 3 minutes
\nFrying time with coating<\/strong>: ca. 5 minutes on one side until golden, gently flip, continue frying for another 4 minutes<\/li>\n<\/ol>\n![\"Brunch](\"https:\/\/fructopia.de\/wp-content\/uploads\/2013\/12\/gluten-free-millet-patties-1024x709.jpg\")
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<\/p>","protected":false},"excerpt":{"rendered":"
Sundays for me are preferably spent relaxing and in most cases also cooking ahead. Even though I do not meticulously plan out my meals for the upcoming week, I still like to be prepared. Prepared in terms of knowing that sometimes it can be difficult for people like us to quickly whip up a healthy and filling meal. That is why on Sundays I usually cook up a batch of buckwheat, potatoes or millet, or all of the above, to store in the fridge. That way I have a fructosefriendly and gluten free base on hand to ready a nice meal. This is particularly convenient when I’m running late and still need to pack lunch rather than returning home on an empty stomach.
\nSpeaking of planning ahead it is about time I share this recipe for millet patties with you. While millet has become one of my favorite gluten-free super foods, these millet patties are quite the perfect all-rounder. Due to their subtle taste they go well with almost everything: Have them with eggs and salmon for brunch like I did, with a spicy yoghurt dip for lunch or with a salad for dinner. They taste equally good warm and cold, that’s why they also make a great take away snack. Be warned though, this recipe is a bit time consuming. Then again, Sundays are usually more slow-paced anyway, right? Plus, in my opinion it’s even more rewarding to treat yourself to a nice meal you’ve worked hard on. \ud83d\ude09 So make a batch of millet patties and grab whatever else your heart desires on the side and enjoy a cozy, well-deserved Sunday brunch!
\n_____________________________________________________________________<\/p>\n
Sonntage bedeuten f\u00fcr mich, neben Zeit f\u00fcr Gem\u00fctlichkeit, auch immer Zeit zum Vorkochen. Obwohl ich meine Mahlzeiten nie akribisch im Voraus plane, so bin ich doch gerne vorbereitet. Vorbereitet im Sinne von, dass ich wei\u00df wie schwierig es f\u00fcr uns sein kann auf die Schnelle eine gesunde und f\u00fcllende Mahlzeit zuzubereiten. Daher koche ich Sonntags meist eine gro\u00dfe Portion Buchweizen, Kartoffeln oder Hirse vor, manchmal sogar alles auf einmal, und platziere diese griffbereit im K\u00fchlschrank. Dieser Vorrat tritt immer dann in Aktion wenn ich wieder mal knapp dran bin und mir noch fix ein Mittagessen vorbereiten muss oder wenn ich Abends mit knurrendem Magen nach Hause komme.<\/p>\n
F\u00fcr solche Momente eignen sich auch hervorragend die Hirse-Bratlinge aus meinem heutigen Rezept. Nicht nur, dass Hirse einer meiner lieblings, gluten-freien Energiebooster ist, diese Hirse-Bratlinge sind wahre Tausendsassa. Aufgrund ihres feinen Geschmacks lassen sie sich mit so gut wie allem kombinieren: Ob mit Ei und Lachs zum Brunch so wie ich es mag, mit w\u00fcrzigem Joghurt-Dip zum Mittagessen oder im abendlichen Salat. Sie schmecken warm genau so gut wie kalt und sind somit die perfekte Zwischenmahlzeit f\u00fcr unterwegs. Seid gewarnt, das Rezept braucht seine Zeit, aber Sonntage sind ja bekanntlich eh dazu gemacht alles etwas langsamer angehen zu lassen, nicht wahr? Meiner Meinung nach macht es sowieso mehr Spa\u00df sich mit einem sch\u00f6nen Gericht zu belohnen wenn man besonders hart daf\u00fcr gearbeitet hat. \ud83d\ude09 Macht euch an die Arbeit, zaubert ein paar Hirse-Bratlinge, schnappt euch was immer euer Herz noch begehrt und genie\u00dft euren gem\u00fctlichen Sonntags-Brunch!<\/p>\n","protected":false},"author":1,"featured_media":1081,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[143,3],"tags":[17,18,19,34,38,40,43,44,45,46,53,54,56,62,71,75,129],"_links":{"self":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/posts\/843"}],"collection":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/comments?post=843"}],"version-history":[{"count":0,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/posts\/843\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/media\/1081"}],"wp:attachment":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/media?parent=843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/categories?post=843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/tags?post=843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Brunch](\"https:\/\/fructopia.de\/wp-content\/uploads\/2013\/12\/fructose-friendly-brunch-millet-patties-1024x768.jpg\")
Sundays for me are preferably spent relaxing and in most cases also cooking ahead. Even though I do not meticulously plan out my meals for the upcoming week, I still like to be prepared. Prepared in terms of knowing that sometimes it can be difficult for people like us to quickly whip up a healthy and filling meal. That is why on Sundays I usually cook up a batch of buckwheat, potatoes or millet, or all of the above, to store in the fridge.\u00a0That way I have a fructose friendly and gluten free base on hand to ready a nice meal. This is particularly convenient when I’m running late and still need to pack lunch rather than returning home on an empty stomach.<\/p>\n![\"Brunch](\"https:\/\/fructopia.de\/wp-content\/uploads\/2013\/12\/fructosearmer-brunch-hirse-bratlinge-1024x768.jpg\")
<\/p>\n![\"Brunch](\"https:\/\/fructopia.de\/wp-content\/uploads\/2013\/12\/gluten-freie-fructosearme-hirse-bratlinge-1024x768.jpg\")
<\/p>\n