Recipe for: Millet Patties from the Grill with Spring Asparagus - photo 1
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Recipe for: Millet Patties from the Grill with Spring Asparagus

Pikantne Vegetarian Dishes Main Dishes Grilling 40 min Medium 8 wyświetleń ~10.94 PLN * - (0)
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Description

Millet patties from the grill are a light, spring version of a vegetarian main dish: crispy on the outside, delicate and slightly nutty on the inside, made from millet, with the addition of fresh herbs and a citrusy touch. We serve them with grilled asparagus and a simple parsley salad; they can also be served with yogurt sauce or sprouts. The dish is hearty, meatless, and works well as the centerpiece of a grilled feast or as a dish from a grill pan. The flavor combines the creaminess of millet and egg with the boldness of garlic, lemon, and fresh parsley, while optional cottage cheese adds creaminess. It looks impressive on the plate: golden patties accompanied by green asparagus and fresh herbs.

Ingredients Used

Ingredients (14)

Servings:
4
  • Millet 200 g
  • Chicken egg 2 szt. (~120 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Breadcrumbs 50 g
  • Wheat flour 40 g
  • Rapeseed oil 30 g
  • Lemon 0.4 szt. (~30 g)
  • Asparagus 200 g
  • 🌿 Przyprawy
  • Parsley 30 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Cottage cheese 100 g
  • Sesame 20 g
💰 Szacowany koszt dania: ~10.94 PLN (2.73 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Weigh 200 g of millet and place it in a sieve. Hold it under cold running water and rinse for 1-2 minutes, shaking vigorously until the water runs clear — this will remove the natural bitterness. After rinsing, spread the millet on a clean towel for 5 minutes to let it dry slightly.

Ingredients: Millet
Use a fine mesh strainer and a large bowl underneath. Well rinsed groats have a light, non-bitter smell.
2

Pour the rinsed groats into a heavy-bottomed pot. Add 400 ml of cold water (ratio 1:2). Add 1/2 teaspoon of salt (about 2.5 g). Bring to a boil over high heat, then reduce the heat to low and cook covered for 12–15 minutes, until the groats absorb the water. After cooking, remove the lid and let the groats sit covered for 5 minutes, then fluff with a fork.

Ingredients: Millet, Salt
Use a pot with a lid that is the right diameter for the amount of groats (e.g. 1.5–2 l). The groats are ready when the grains become soft, slightly fluffy, and there is no trace of raw water.

Dough

3

While the groats are cooking, peel and finely chop 150 g of onion. Heat 1 tablespoon (15 g) of rapeseed oil in a pan over medium heat. Add the onion and sauté for 4–5 minutes, stirring, until it becomes translucent and slightly golden. Add 2 cloves (10 g) of garlic pressed through a garlic press during the last 30 seconds of cooking, then remove from heat and set aside to cool.

Ingredients: Onion, Rapeseed oil, Garlic
Use a pan with a diameter of 24–28 cm. The onion should be soft and translucent — if it browns too quickly, lower the heat.
4

Transfer the cooked and cooled groats to a large bowl. Add the sautéed onion with garlic, 2 beaten eggs (120 g), 50 g of breadcrumbs, and chopped parsley (30 g). Season with 5 g of salt and 2 g of black pepper. If using, add 100 g of cottage cheese for creaminess. Mix vigorously with a wooden spoon or silicone spatula until the mixture is uniform — you can also use a mixer with a mixing function (short pulses). The mixture should be firm enough to shape into patties: if it is too loose, add a tablespoon of breadcrumbs; if too dry, add 1–2 tablespoons of water.

Ingredients: Millet, Breadcrumbs, Parsley, Salt, Black pepper, Onion, Garlic, Cottage cheese
Use a large bowl (at least 3 l). If you are mixing with a mixer, do not blend for too long — the goal is to maintain the structure of the grains. The mixture is ready when you can form a ball that does not fall apart when squeezed.

Shaping

5

Prepare a plate with 40 g of wheat flour and another plate with 20 g of sesame (optional). Moisten your hands with a small amount of oil, take a portion of the mixture the size of a large tennis ball (about 80–100 g) and shape it into a flat patty about 1.5–2 cm thick. Coat each patty first in flour, shaking off the excess, and then in sesame, if using. Repeat until you have formed 8 patties.

Ingredients: Wheat flour, Sesame, Rapeseed oil, Millet
Use a kitchen scale if you want even patties. If the mixture is very sticky to your hands, wet your hands with water or oil; do not add too much flour so the patties do not become tough.

Grilling

6

Preheat the grill to medium-high heat (grate about 200–220°C). Brush the grate with a little oil (use a brush or a paper towel on tongs). Place the patties on the grate and grill for 4–5 minutes on each side — until a golden, slightly crispy crust forms and the patty is stable. During grilling, turn once; if the patty sticks to the grate, wait another 30–60 seconds and try again.

Ingredients: Rapeseed oil, Millet, Wheat flour
The best is a grill pan or cast iron grill. Use a spatula to turn them. The chops are ready when they spring back when pressed with a finger and hold their shape.
7

Prepare the asparagus: snap off the tough ends (just bend them with your fingers - they will break at the right spot). Drizzle with 1 tablespoon of oil (15 g), sprinkle with a little salt and pepper. Grill alongside the chops for 6–8 minutes, turning every 2 minutes, until they are tender, firm, and slightly charred.

Ingredients: asparagus, Rapeseed oil, Salt, Black pepper
Use a bunch of asparagus with thicker stalks — they grill faster and look nicer. If you are using a grill pan, arrange the asparagus evenly so they do not touch the greasy bottom.

Additions and serving

8

Prepare a simple dressing: in a small bowl, mix 30 ml of lemon juice with 1 teaspoon of oil (15 g) and a pinch of salt. Place 2 cutlets per serving on plates, and next to them, arrange 4–5 grilled asparagus. Drizzle with the dressing and sprinkle with fresh parsley. If desired, add a tablespoon of crumbled cheese on each cutlet (optional). Serve immediately while the cutlets are still warm and crispy.

Ingredients: Lemon, Rapeseed oil, Parsley, Cottage cheese
Serve on a heated plate, as this keeps the patties warm for longer. Additionally, you can add natural yogurt mixed with dill as a sauce.

Fun Fact

💡

Millet is one of the oldest grains in Poland, traditionally valued for its digestibility and warming properties. In ancient times, millet was a staple in many rural dishes, and today it is making a comeback as a healthy ingredient in modern meals.

Best for

grillowanie wiosenne lekki obiad rodzinny spotkanie wegetariańskie

Tips

🍽️ Serving

Serve the patties hot, with a slice of lemon to enhance the flavor. A yogurt sauce with dill or a sour cream sauce with horseradish works well for contrast. Roasted buckwheat or a fresh salad of young leaves makes a great side dish.

🥡 Storage

Store the patties in the refrigerator in an airtight container for up to 48 hours. Reheat on a grill pan or in an oven preheated to 180°C for 6–8 minutes to regain crispiness. Freezing with cottage cheese is not recommended; the version without cottage cheese can be frozen for up to 1 month.

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