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Cooking
Smoked Chicken and Millet Patties with Potatoes and Carrots
· 4 servings
Prepare the meat and vegetables
Place the chicken thighs in a large pot. Add the peeled whole potatoes, cleaned carrots, onions cut in half, and whole garlic cloves. Add a teaspoon of salt and a little freshly ground pepper.
Simmer gently
Simmer gently for about three hours, letting the broth just barely bubble. The potatoes and carrots will turn out perfectly tender, and so will the meat. The soup made from four thighs will be wonderfully rich.
Cook the millet
Toward the end of cooking, prepare the millet according to the package instructions. I rinsed it with hot water in a sieve, then added it to boiling salted water and cooked it for about 15 minutes, until almost mushy.
Fry the onion
Finely chop one onion and fry it in a little lard. Fish out 2 large potatoes, 2 carrots and the garlic (which will have slipped out of its skin during cooking) from the soup. Mash with a fork and place in a bowl.
Add the millet and season
Add the drained millet and the fried onion. Season with salt, and pepper if you like, along with the pressed garlic.
Mix the patty batter
Add the eggs and wholegrain rye flour, then mix into a batter for the patties.
Tip: frying the patties
Fry the patties in a good-quality non-stick pan – no extra fat is needed. I fried the onion in a little lard in the same pan, then, without cleaning it, went straight on to frying the patties with no added fat.
Turn carefully
Spoon mounds of the mixture into the pan and flatten with a spoon into patties about 1 cm thick. Fry over medium heat so they cook through nicely without burning. Turn them carefully so they don't fall apart – once browned on both sides, the patties will hold together firmly.
Serving
Serve the smoked soup first, with the potatoes, carrots and, if you like, a spoonful of the cooked millet stirred in. Follow with the patties made from smoked chicken as the second course.