Ingredients
1 1/2 glass of boiled millet (approx 3/4 of glass before boiling)
150g of walnuts (ground to flour like texture)
1 table spoon of rapeseed oil
1 leek (medium size)
2 carrots
1-2 parsnips
3 sticks of green celery
2 cloves of garlic
2 x bay leaf
1 tea spoon of majoram
1 tea spoon of green parsley
1 tea spoon of thyme
1/2 tea spoon of nutmeg
salt and pepper
Cumin
Preparation:
Chop the leek into very small pieces and stir-fry with bay leaves in rapeseed oil. In the meantime grind carrots and parsnips and squeeze them get rid of extra moisture. Chop the green celery into small pieces. Once the leek is soft, take out bay leaves and add carrot, parsnips and green celery, add the spices and keep frying stirring every now and then for approx 10 minutes until all vegetables are soft.
Place boiled millet in a big bowl, add the walnuts and vegetables from the pan. Add salt and pepper (I add approx 2 tea spoons of sea salt and approx 1 very flat tea spoon of pepper). Use hand blender to mix all the ingredients together and mash them until they are paste like consistency. Place the mix into a baking tray lined with baking parchment. Sprinkle cumin on top of your pate mixture and bake in 200C for 35-40 minutes. Let it cool down and set well for a few hours before serving.