Millet Patties with Spinach and Tomatoes

Ingredients

• 400 ml Vegetable broth
• 150 g millet
• 1 egg
• 2 Tbsp grated Parmesan
• Salt
• black pepper (freshly ground)
• 250 g Cherry Tomatoes
• 5 tbsp olive oil
• 1 orange (juiced)
• 200 g young spinach
• 120 ml rice milk
• pinch of nutmeg
• 3 sprigs thyme

Instructions

1. 1.

   Bring the vegetable broth to a boil. Rinse the millet in a sieve and add it to the broth. Cover and simmer over low heat for about 15 minutes. Remove from heat and let stand covered for another 15–20 minutes, adding more broth if necessary. The millet should absorb all liquid. Transfer to a bowl, mix in the egg and Parmesan, season with salt and pepper, cover and let rest for about 20 minutes.

2. 2.

   Meanwhile wash, trim, and halve the tomatoes. In a hot pan, sauté them with 2 Tbsp oil. Deglaze with half of the orange juice, remove from heat, and let stand. Season with salt and pepper.

3. 3.

   Wash, trim, and dry the spinach. Heat 1 Tbsp oil in a pan. Add the spinach and wilt it down. Pour in the rice milk and simmer until slightly thickened. Add the remaining orange juice and season with salt, pepper, and nutmeg.

4. 4.

   Shape the millet mixture into 12 patties. In the remaining oil, cook them over high heat with thyme for 3–4 minutes on each side until golden brown.

5. 5.

   Drain the patties on kitchen paper and serve plated with the tomatoes and spinach.