Grate the roots very finely
Fine parsnip shreds bind more easily and reliably cook tender inside the flat patties.
European Recipe
Millet and parsnip patties with lemon yogurt
Cooked millet combines with fine raw parsnip shreds, egg and breadcrumbs. The flattened patties are pan-fried in batches.
Total time
1 hr
Calories
331 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Millet as a base for savoury patties
Parsnips bring a mild root flavour to the millet mixture. Egg and breadcrumbs hold the flat patties together. Prepare the dip while the millet cooks. The quantities make four light meals with two patties each.
Vegetarian Dinners
Lunch
Autumn Recipes
Vegetables
Recipe
Millet and parsnip patties with lemon yogurt
Golden patties made with cooked millet and finely grated parsnips, served with a fresh yogurt and lemon dip.
Ingredients
4 servings
Method
-
1
Cook millet
Rinse millet with hot water in a fine sieve and drain. Bring to a boil with water and half the salt. Cover and cook over low heat according to the package for about 15 minutes, then let stand off the heat for 10 minutes. Spread over a large plate and let steam escape for about 5 minutes.
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2
Prepare vegetables and dip
While millet cooks, very finely grate parsnips and chop parsley. Mix yogurt with lemon juice, remaining salt and half each of parsley and pepper. Refrigerate until serving.
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3
Shape patties
Thoroughly mix the lukewarm millet with parsnip shreds, eggs, breadcrumbs, remaining parsley and pepper. With lightly damp hands, shape 8 firm patties about 1.5 cm thick and press together well.
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4
Fry in batches
Divide oil between two batches. In a large nonstick pan, fry half the patties at a time over medium heat for about 5 minutes per side until golden. Turn only when the underside is firm. The egg-containing centre must reach at least 70 °C for 2 minutes; cook longer over lower heat if needed.
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5
Serve
Serve patties immediately with cold lemon yogurt. Allow two patties and a quarter of the dip per serving; the quantities make four light meals.
Kitchen know-how
Tips for Millet and parsnip patties with lemon yogurt
Let cooked millet cool before mixing
The mixture should not be hot when adding eggs. Spreading the cooked millet over a wide surface cools it faster.
Variations
How to adapt this recipe
Replace parsnips with the same peeled weight of very finely grated carrots. Flavour, colour and nutritional values change.
Replace parsley with the same amount of washed chives, finely cut. Nutritional values may vary slightly.
Nutrition per serving
331kcal
40.5 gCarbohydrates
12.7 gProtein
12.1 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Millet and parsnip patties with lemon yogurt
Use hulled yellow millet as dry grains. Millet flakes and flour bind differently and cannot be substituted without adjustments.
Press the mixture firmly together and allow the underside to form a firm crust first. Do not turn too early or overcrowd the pan. Coarse parsnip shreds make binding harder.
No. They are weighed raw and peeled, then very finely grated. They cook inside the flat patties during frying on both sides; check the centre is fully cooked before serving.
The patties can be served without the dip, but part of the calculated meal is then missing. The stated nutritional values include the entire yogurt and lemon mixture.
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