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all recipes
Main Dishes
Millet carrot patties with creamy mushroom sauce
Details
60 min
print
Ingredients
For the patties:
2 EL
Rapunzel sunflower seeds
150 g
Rapunzel millet
500 ml
Rapunzel vegetable bouillon
1 bayleaf
2 carrots, grated
1 onion, diced
1 garlic clove, diced
1 tbs butter
100 g parmesan, shaved
1 pinch thyme
Rapunzel seasalt
pepper
nutmeg
1-2 eggs
2-3 tbs wholewheat breadcrumbs
Rapunzel frying oil
For the sauce:
400 g mushrooms, diced fine
2 shallots, diced
1 tbs butter
250 ml
Rapunzel vegetable bouillon
lemon juice
Rapunzel sea salt
black pepper
Rapunzel yeast flakes
150 ml heavy cream
2 springs parsley
Details
60 min
print
Millet carrot patties with creamy mushroom sauce
Method
For the patties:
Roast the sunflower seeds until golden brown oil. Boil millet in vegetable stock with the bay leaf for 25 minutes then soak for 10-15 minutes. Drain the remaining water and remove the bay leaf.
Fry the carrots, garlic and onions briefly in butter and mix with the cooled millet. Grate the parmesan and fold in. Season with thyme, salt, pepper, nutmeg, and yeast flakes. Add the sunflower seeds, eggs, and breadcrumbs, and let the mixture rest. Shape 8 or 12 small patties and carefully fry in hot frying oil.
For the sauce:
In the meantime, fry the mushrooms and shallots in hot butter until golden. Pour in broth and lemon juice, and season with salt, pepper, and yeast flakes.
Whip heavy cream until stiff and add to the mushrooms. Serve the patties with sauce and chopped parsley.
Millet carrot patties with creamy mushroom sauce
Ingredients
For the patties:
2 EL
Rapunzel sunflower seeds
150 g
Rapunzel millet
500 ml
Rapunzel vegetable bouillon
1 bayleaf
2 carrots, grated
1 onion, diced
1 garlic clove, diced
1 tbs butter
100 g parmesan, shaved
1 pinch thyme
Rapunzel seasalt
pepper
nutmeg
1-2 eggs
2-3 tbs wholewheat breadcrumbs
Rapunzel frying oil
For the sauce:
400 g mushrooms, diced fine
2 shallots, diced
1 tbs butter
250 ml
Rapunzel vegetable bouillon
lemon juice
Rapunzel sea salt
black pepper
Rapunzel yeast flakes
150 ml heavy cream
2 springs parsley
Details
60 min
print
Millet carrot patties with creamy mushroom sauce
Rapunzel Products
Millet
Sunflower kernels
Vegetable bouillon
Frying oil
Yeast flakes
Sea salt with iodine
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