ukrainian

Cabbage and Millet Hrechanyky Patties with Tomato Dill Sauce

Name: Cabbage and Millet Hrechanyky Patties with Tomato Dill Sauce
Yield: 1 serving
Cuisine: ukrainian
Ingredients: 70 g millet, dry; 170 g green cabbage, finely shredded; 80 g onion, finely chopped; 50 g egg; 20 g sunflower oil; 160 g crushed tomatoes; 6 g garlic, minced; 10 g dill, chopped; 3 g salt; 1 g black pepper

This pan-fried dish pairs millet, dry with green cabbage, finely shredded, dill, chopped and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

85 g Carbohydrates

27 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g millet, dry 259 kcal
170g green cabbage, finely shredded 43 kcal
80g onion, finely chopped 32 kcal
50g egg 72 kcal
20g sunflower oil 177 kcal
160g crushed tomatoes 51 kcal
6g garlic, minced 9 kcal
10g dill, chopped 4 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

millet
Cook millet in 200 ml salted water until tender; cool 5 minutes so it firms up.
green cabbageonionsunflower oil
Meanwhile, saute onion and shredded cabbage in sunflower oil until softened and lightly browned, 8-10 minutes.
milletgreen cabbageeggsaltblack pepper
In a bowl, mix cooked millet, cabbage mixture, egg, salt, and pepper. Form 3-4 small patties.
sunflower oil
Pan-fry patties over medium heat with a little extra oil if needed, 3-4 minutes per side until browned and set.
crushed tomatoesgarlicdill
Stir crushed tomatoes with garlic and dill in the same pan (or a small pot) and simmer 3 minutes; season to taste.
crushed tomatoesdill
Serve patties topped with the warm tomato dill sauce.