A bean recipe for every taste:
Rinse the millet hot, pour it into the boiling water and simmer for about 5 min on low heat. Now swell for 15-20 min on the switched off hotplate until all liquid is absorbed.
Fold in the soup cubes and 1 tablespoon of butter. Let the millet steam out uncovered.
Clean the leek and rinse it thoroughly. Roughly chop the white and light green parts and finely chop with the nuts and tofu in a blitz chopper.
Stir the tofu mixture, the egg, the breadcrumbs, the pressed garlic clove and the delicata into the millet. Season with salt and let rest for about 10 min.
In the meantime, rinse the kale thoroughly in lukewarm water a few times. Strip the leaves from the stems and chop coarsely.
Cut the onion into cubes and fry in half of the butter until translucent. Add the kale, bouillon cubes, and 1/2 cup water to the onions and steam until tender, about 6 minutes, with the lid on.
Brush the carrots clean under running water and dice into small pieces. Add the carrots and lovage to the kale form. Make 8-10 min with the lid closed until the vegetables are soft.
Stir in the remaining butter, whipping cream and parsley. Season the vegetables with nutmeg and perhaps a little salt.
While the vegetables are cooking, scoop out a good 1 tablespoon of each millet mixture, shape into palm-sized cookies and coat in the sesame seeds. Fry the millet patties in 20 g butter over medium heat.
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