Vegetarian, cheap, full

The classic dinner of a student, or even of a person with a phobia of cooking looks about every evening like this: Noodle with sauce. Although there is scope for tomato sauce, pesto, or on very creative days also with home-made sauce made from fresh vegetables, but otherwise the whole thing looks rather bland. In addition to the laziness of course, the cost of a delicious supper also play a role. From the vegetarian "student cookbook" by Martin Kintrup I stole a delicious recipe: millet patties with yoghurt dip 

Ingredients for millet patties 2 Persons: 

• 1 onion
• 100g millet
• 250mL vegetable stock
• 4 EL tender oatmeal 
• 3 tbsp all-purpose flour (or a a gluten-free alternative, e.g. buckwheat flour) 
• 100g celeriac
• 1 egg 
• 1 TL curry powder 

1. Peel onion and chop finely. In the pot, heat 1 EL oil and sauté the onion. Add the millet and broth, bring to the boil and simmer for about 20 minutes over a low heat until the broth is boiled down. Stir in oats and flour and remove from the heat. Covered, let it swell 10 Min. 
2. For the dip you can improvise: a fresh summer chive dip or an oriental curry dip. Enclosed the recipe of curry yogurt dip. 
3. Peel celery and finely grate. Add Eirund Curry to the millet pulp. These salt and pepper. Heat oil in a pan. From the millet pulp, about 8 flat patties are formed and roasted in hot oil for 5 minutes crispy brown from both sides. 

For the curry yoghurt dip: 

• 1 glass of yogurt 
• 1 TL curry powder
• 1 TL turmeric 
• 1 tsp pepper powder
• Pinch of cumin
• Pinch of salt and pepper
• 1 bunch of chives or parsley
• Grated shell of a bio lemon

Anyone who is creative and has time, can use the millet patties as a substitute patty for a vegetarian burger and assign the burger arbitrarily.