Millet – it is not only easily digestible, but also rich in vital substances.
A perfect companion in a healthy and balanced diet. It was long forgotten, but a few years ago it was more or less rediscovered. In addition to many valuable nutrients, it also provides protective antioxidants and special trace elements.
Millet is one of the frontrunners – compared to other grains – in terms of iron. This valuable grain contains 2-3 times as much iron as wheat and thus makes an optimal contribution to blood formation. Millet is the only grain that is metabolized in an alkaline way.
- 150g millet
- 3dl water
- 250g carrots, finely grated
- 1 shallot, finely diced
- 1/2 bunch of chives
- 30g corn breadcrumbs
- Mix 1 tablespoon of Kuzu with 1 tablespoon of water
- 1 teaspoon Shoyu (soy sauce)
- 1 pinch of sea salt
- Coconut oil
Bring the water to the boil with a little sea salt, stir in the millet.
Cover and soak on a low level for 20 minutes and then leave to cool.
Grate the carrots, finely dice the shallot and cut the chives into fine rings.
Add everything to the millet.
Add breadcrumbs, kuzu and shohu and mix everything together.
Season with a pinch of sea salt.
Shape the patties and fry them in hot coconut oil until golden brown.
Let taste and enjoy.
A side dish is a green salad, an avocado or wild garlic cream.