Drive away with green broad beans and ricotta
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Autumn patties with millet, pumpkin and mushrooms
ingredients
servings
4
Mile
75 oz
Pumpkin
2 wedges
Cardoncelli mushrooms
3 unit
Chickpea flour
6 spoons
Cornflour
2 spoons
Food yeast flakes
2 spoons
Chives
4 leafs
Extra virgin olive oil
1 spoon
Salt
4 pinches
Water
300 fl oz
Vegetable broth
300 fl oz
starters from world
Autumn patties with millet, pumpkin and mushrooms
Autumn patties with millet, pumpkin and mushrooms
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A gluttonous idea of effect, which can also turn into an excellent dish of recovery, with all the beautiful colors and flavors of autumn.
preparation
step 1
Put the millet, the pumpkin and the vegetable stock in a fairly large pot. Put the lid on and cook over low heat until the liquid has completely absorbed. Then let it cool.
step 2
Meanwhile, cut the mushrooms into small cubes and put them to cook in a pan with olive oil and a pinch of salt.
step 3
In a large bowl pour the chickpea flour, starch, salt and chopped chives. Add the water and mix with a whisk so as to obtain a smooth and homogeneous batter. It also incorporates cooked millet with pumpkin and left to cool.
step 4
Portion the mixture into a muffin pan. You can grease the pan with a little oil or you can use the silicone cups, which I find very comfortable because non-stick and reusable. Then cook in a ventilated oven at 210 degrees for about 25 minutes.
step 5
Leave the patties to cool before turning them out. Millet and pumpkin is a good preparation even alone. I often prepare in quantity and taste as it is or in preparations like this. Alternatively you can prepare the patties with risotto leftovers or already cooked cereals.
