20. Oct 2021

Millet and Pumpkin Patties

  • Makes 2 portions
  • Ready in 30 minutes


  • 1 cup millet
  • 2 cups water or vegetable broth
  • 300g pumpkin
  • ½ stick of leek
  • 2 eggs
  • ½ cup oats
  • 2-3 tbsp. spelt flour
  • 1 pinch of salt
  • ½ bunch of basil
  • Rapeseed oil (for frying)
  • 2 tsp. mustard, medium hot
  • 1-2 sprigs of peppermint
  • 150 ml (Soy) yoghurt


Simmer the millet in water for 20 minutes on a low heat with the lid on. Peel the pumpkin and cut into small chunks and steam in a little water in a pan or in a steamer and then puree when soft.

Wash the leek and finely chop. Mix the millet, pureed pumpkin, eggs, leek, spelt flour and oats together. Add salt to taste. Finely chop up parsley and basil and add to the mixture.

Heat up a splash of rapeseed oil in a non-stick frying pan, and take 2 tablespoons of mixture to form each patty, one by one put each patty into the pan, flattening them slightly with a spoon. Fry until golden.

For the sauce, mix the mustard, chopped peppermint, salt and yoghurt. Serve with the patties.

Our expert tip: Millet is a must for winter time! Unlike wheat or spelt, millet belongs to the sweet grasses and does not produce mucus. It is therefore an excellent source of energy for colds and respiratory diseases.

Millet should also be used for gastrointestinal problems because of its easy digestibility. Pumpkin warms you up from the inside which is perfect for the cold winter season. The seeds and oil also contain antioxidant substances that support the body’s defences. Furthermore, as a popular snack, the seeds have been proven to have a calming effect on an irritated bladder.

More information about the recipe books and book orders at www.styriabooks.at. (in German only)

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