If there was any innovation in food and in cuisine in 16th century France it is always said it had been brought by Catherine de Medici from Toscana where she came from and where her family ruled. In particular she imported then “exotic” foods and dishes, amongst others baby peas, broccoli, lettuce and spinach (to name only a few), main ingredients of this dish. As King Henri II, Catherine´s husband, was the first beneficiary from these innovations I dedicated the recipe to him.
The Orangerie of the Versailles Palace where King Henri´s descendants cultivated vegetables and fruits. Photo taken from the new book “Le Château de Versailles vu par ses photographes” (order here).
How to cook millet? Cooking millet is similar to cooking quinoa or cooking rice, maybe a little bit more tricky. Here you can find everything about making millet in the quality you want to have it – more nutty, more fluffy or more “al dente” as we prefer it.
Preheat oven to 180 ° Celsius.
Puree green vegetables, cooked millet and the other ingredients with a hand mixer. Not too long – it tastes nicer if there are some bity pieces in. Or remain some peas, mash with a fork and add later.
Add flaxseed mixture and stir well. It serves as binder but it is not necessary as pureed vegetables and millet keep together well. 1 – 2 Tbsp added oil have a similar effect.
Make patties and put on a lined baking tray with greaseproof paper. Brush some oil on them. Bake for 15 minutes, turn every piece and bake for another 10 – 15 minutes – until the patties look crusty (if you like this, otherwise you can take it out earlier).
Serve with salad: I took endive, avocado, beetroot, red onion, radishes, seasoned with salt, pepper and dried herbs and added oil and vinegar. You can of course take fresh lemon juice instead of the vinegar.
Beautiful imaginary world fresco (Stift Heiligenkreuz).