Millet patties with mushrooms and cheese
These mushroom and cheese patties combine cooked millet with simple, wholesome flavours and are quick to prepare. Kikkoman Soy Sauce adds savoury depth to the filling, while a fresh tomato salad dressed with Kikkoman Soy Sauce and toasted sesame oil provides a refreshing contrast.
Preparation
Step 1
100 g millet groats – 1 tbsp vegetable oil – 100 g mushrooms – ½ onion, chopped – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Cook the millet according to the packet instructions until fluffy. Finely slice the mushrooms. Heat 1 tbsp of oil in a pan and sauté the onion for 1 minute, then add the mushrooms and cook for 3-4 minutes until softened. Stir in the Kikkoman Soy Sauce, mix well and set aside to cool.
Step 2
50 g grated cheese (e.g. Cheddar) – 1 egg – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp wheat flour – 4 tbsp breadcrumbs – 1 tbsp vegetable oil
Once cooled, combine the sautéed mushrooms and onions with the millet. Add the grated cheese, egg, Kikkoman Soy Sauce and flour. Mix thoroughly and shape into patties (e.g. 6-8 small patties). Coat them in breadcrumbs and fry in the oil for 3–4 minutes on each side until golden.
Step 3
2 tomatoes – ½ onion, chopped – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp Kikkoman Toasted Sesame Oil – 2 g chopped coriander – 1 tbsp roasted peanuts
Dice the tomatoes and finely chop the onion. Add the Kikkoman Soy Sauce, Kikkoman Sesame Oil and chopped coriander. Mix well. Spoon the mixture onto a plate with the fried millet patties and sprinkle with the peanuts just before serving.
Tip:
To make the patties firmer, chill the mixture in the fridge before shaping. For a gluten-free version, use ground cornflakes instead of breadcrumbs.
Recipe-ID: 1568
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100 g millet groats – 1 tbsp vegetable oil – 100 g mushrooms – ½ onion, chopped – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Cook the millet according to the packet instructions until fluffy. Finely slice the mushrooms. Heat 1 tbsp of oil in a pan and sauté the onion for 1 minute, then add the mushrooms and cook for 3-4 minutes until softened. Stir in the Kikkoman Soy Sauce, mix well and set aside to cool.
50 g grated cheese (e.g. Cheddar) – 1 egg – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp wheat flour – 4 tbsp breadcrumbs – 1 tbsp vegetable oil
Once cooled, combine the sautéed mushrooms and onions with the millet. Add the grated cheese, egg, Kikkoman Soy Sauce and flour. Mix thoroughly and shape into patties (e.g. 6-8 small patties). Coat them in breadcrumbs and fry in the oil for 3–4 minutes on each side until golden.
2 tomatoes – ½ onion, chopped – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp Kikkoman Toasted Sesame Oil – 2 g chopped coriander – 1 tbsp roasted peanuts
Dice the tomatoes and finely chop the onion. Add the Kikkoman Soy Sauce, Kikkoman Sesame Oil and chopped coriander. Mix well. Spoon the mixture onto a plate with the fried millet patties and sprinkle with the peanuts just before serving.
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