Vegetarian millet and veg patties for the lunchbox with peas and cheese

Vegetarian millet and veg patties made with millet, grated carrot, peas, egg and Alpine cheese, baked in the oven. Lunchbox snacks that taste good cold too, 12 patties in 45 minutes.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 35 min
• Total time: 55 min
• Calories: 325 kcal per serving
• Protein: 14 g
• Fat: 15 g
• Carbs: 32 g

Ingredients

• 150g millet
• 100g peas
• 1 carrot
• 60g Alpine cheese
• 300ml vegetable stock
• 2 eggs
• 20g rolled oats
• 2 tbsp olive oil
• 1/2 bunch of parsley
• 1 pinch of salt

Method

You’ll need: oven · saucepan · baking tray · chopping board · knife · sieve · grater

1. Rinse the millet with hot water, bring it to the boil in the stock and leave it to swell, covered, over a low heat for 15 min. Leave it to cool for 10 min.
2. Preheat the oven to 200 °C (180 °C fan). Finely grate the carrot and Alpine cheese and chop the parsley.
3. Mix the millet, carrot, peas, Alpine cheese, eggs, oats, parsley and salt into a mixture you can shape.
4. With damp hands, shape 12 flat patties, place them on a baking tray lined with baking paper and brush them with olive oil.
5. Bake the patties for 20 min at 200 °C, turning them after 12 min, until golden brown on both sides.

Good to know

Millet patties are the vegetarian answer to the meat patty in the lunchbox. Peas and carrot make them colourful, Alpine cheese makes them savoury. Baked in the oven, you get twelve at once.

Swaps

Millet → quinoa or rice from the day before. Peas → sweetcorn or diced pepper. Alpine cheese → Gouda. Rolled oats → potato starch (gluten-free).

Cooking tips

Rinse the millet with hot water before cooking; that removes bitter compounds. If the mixture is too soft, add another spoonful of oats.

Storage

Keeps for 3 days in the fridge or 2 months in the freezer.

Allergens

Contains egg, milk and gluten (oats). Suitable for children. Suitable in pregnancy, as the patties are baked through.