Vegi Patties with Lentil Sauce

Ingredients

• 125 g millet
• 300 ml Vegetable broth
• 1 red bell pepper
• 1 Carrot
• 2 Spring Onions
• 100 g peas (fresh or frozen)
• 3 eggs
• 3 tbsp breadcrumbs
• 1 tsp curry powder
• 1 tbsp Medium-hot mustard
• Salt
• pepper (ground)
• 4 tbsp rapeseed oil
• 1 onion
• 20 g Ginger
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 300 ml Vegetable broth
• 150 g red lentils
• 1 tsp turmeric
• 1 tsp garam masala
• 1 Lime (juice)
• Salt
• Cayenne pepper
• poppy seeds
• chives sprigs (for garnish)

Instructions

1. 1.

   Rinse the millet and add it to boiling vegetable broth. Simmer for about 5 minutes, then reduce heat and let it absorb liquid for another 10 minutes. Dice the bell pepper, carrot, and spring onions finely. Add peas in the last 10 minutes of cooking with the millet. Remove from heat and cool. Beat in eggs, breadcrumbs, curry powder, mustard, salt, and pepper; mix well. If needed, add more breadcrumbs until the mixture is firm enough to shape. Form patties with wet hands.

2. 2.

   Peel and finely chop onion, garlic, and ginger for the sauce. Sauté in hot oil until translucent, then pour in vegetable broth. Add lentils, turmeric, and garam masala; simmer for about 10 minutes until slightly firm. Season with lime juice, salt, and cayenne pepper.

3. 3.

   Pan‑fry the patties in hot oil (preferably non‑stick) for 3–5 minutes on each side over medium heat until golden brown.

4. 4.

   Serve the patties topped with lentil sauce, garnished with poppy seeds and chives if desired.