Rinse the millet thoroughly and cook it in water until soft and it has absorbed the liquid. Then let it steam dry briefly.
Peel the beetroot and onion and grate both coarsely. Mix the beetroot with the apple cider vinegar and mustard and set the relish aside.
Mix the cooked millet with the almond flour until you have a mixture you can shape. If it's very soft, leave it to rest for a few minutes.
Shape the millet mixture into even patties. Press them together well so they hold their shape in the pan.
Heat the olive oil in a frying pan and fry the patties over a medium heat until golden brown on both sides. Take them out as soon as they are crisp on the outside.
Serve the warm millet patties with the beetroot relish straight from the bowl.
Good to know
These patties are down-to-earth and still a little special. Golden brown outside, soft inside, with a fresh relish that has a pleasant tang.
Swaps
Almond flour → oat flour (more beta-glucans and good for binding; contains gluten unless labelled gluten-free). Millet → quinoa (a little more protein). Olive oil → avocado oil (heat-stable, mainly monounsaturated fats). Mustard → tahini (brings the minerals typical of sesame and a milder flavour; contains sesame).
Allergens
Contains tree nuts (almonds) and mustard. The patties are soft and generally family-friendly – mash them finely for small children; in pregnancy, use well-washed, freshly prepared ingredients.
