Potato patties with millet | Gluten-free

Looking for a simple vegetarian dish made from wholesome, healthy ingredients? Something filling enough for lunch or dinner and, ideally, gluten-free? Look no further! Here's a recipe for delicate potato patties with millet, chickpeas, and golden fried onions. They're not only delicious but also easy to make! 

Feel free to prepare these patties in advance and store them in the fridge. When you're ready to serve, you can warm them up in the microwave or oven. Sometimes, I enjoy them just as they are without reheating, as they taste equally delightful cold. 

Ever found yourself wondering how to repurpose those leftover cooked potatoes from past meals? This recipe is the solution!

Potato patties - tips 

The key to this recipe is cooking the millet correctly. It should be slightly sticky and cooked through. This ensures the mixture achieves the right consistency, allowing you to shape patties that hold together while frying. 

How to cook millet to make it more sticky? 

Below you can see the method that works best for me: 

• Rinse the millet: to get rid of the bitter taste of millet, rinse it thoroughly using a sieve under running water. After rinsing, pour boiling water over it

• Prepare for cooking: transfer the rinsed millet to a pot with a thick bottom. Add salted water in a ratio of 2:1 (that is, two parts water to one part millet)

• Simmer: place the pot on heat and let it simmer, covered, for about 15 minutes. Make sure to check on it occasionally

• Check consistency: by the end of the cooking time, most of the water should be absorbed. Here's how to check its readiness:

• If the millet is already soft, stir it continuously to help the remaining water evaporate. Make sure it doesn't get burnt. The millet should have a sticky consistency by now

• If the millet remains hard and there's only a little water left, add a bit more water. Continue cooking until the millet softens. Once done, stir well until all the excess water evaporates 

Let me know if you know any other way to cook millet to make it sticky. 

If you are looking for more gluten-free dinner recipes, I recommend a few additional, foolproof meals:

• Chickpea and chorizo stew 
• Tuna salad with eggs | Easy recipe
• Jacket potatoes with beans and chorizo
• Oven baked cod with butter | Easy recipe
• Salad with asparagus and eggs

Potato patties with millet | Gluten-free

Delicate potato patties with the addition of millet, chickpeas and golden fried onions. Delicious and so simple! 

Print Pin Recipe

Prep Time 45 minutes mins

Total Time 45 minutes mins

Course Main, Dinner

Servings 12 patties

Ingredients

  

• 500 g potatoes
• 70 g hulled millet
• 150 g chickpeas  (canned or cooked)
• 1 large onion
• 1 egg
• 1 tbsp oil (+ more for frying)
• 3-4 tbsp all-purpose gluten-free flour
• 2 tbsp chives
• 2 tbsp fresh parsley
• 2 tbsp nigella seeds
• salt to taste
• black pepper to taste

Instructions

 

• In a frying pan, heat a tablespoon of oil. Add the finely chopped onion and fry over low heat until it turns golden brown.
• Peel the potatoes and boil them in salted water until tender. Afterwards, drain and press them through a potato ricer.
• Rinse the millet under water and then pour boiling water over it. Next, boil it in salted water until soft. At the end of the cooking process, stir the millet until the remaining water evaporates (refer to the tips above).
• Thoroughly mash the canned chickpeas with a fork. 
• In a large bowl, combine the potatoes, millet, chickpeas, fried onion, egg, gluten-free flour, black cumin, chopped chives and parsley. Season with black pepper and salt to taste.
• Shape the mixture into medium-sized patties. Fry them in a bit of oil over medium heat, flipping occasionally. Enjoy your meal!

Keywords chickpea, millet, lunchbox, vegetarian, potatoes

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