Millet and quark patties with garlic carrots and lemon cream

Put millet and all the listed water in a small saucepan, bring to the boil and simmer gently for about 20 minutes until absorbed and tender. If the grains are still firm and dry, add a little hot water. Spread in a bowl and cool for about 20 minutes. Prepare the carrots meanwhile.

Peel the carrots and cut into thin sticks. Peel and slice the onion. Peel the garlic: chop 1 clove for the patties and reserve, then crush 1 clove for the carrots. Melt 2 tsp butter in a frying pan and gently cook carrots and onion for about 15 minutes until tender. Add crushed garlic near the end, then honey, 1 pinch salt and 1 pinch pepper, allowing light caramelisation.

Let the small portion of butter for the patties soften. Wash and chop parsley and chives. Crack the egg into a bowl. Add the herbs and cooled millet, quark, reserved chopped garlic, dill, 1 tsp soft butter, 1 pinch salt and 1 pinch pepper and mix. Shape into 8 small flat patties. Heat 3 tbsp oil in a frying pan and fry for about 15 minutes in total, in batches if needed, turning carefully. They must be golden and set through with no raw egg. Drain on kitchen paper.

Wash the lemon and finely grate all its zest, avoiding white pith. Mix zest with crème fraîche, 1 tbsp oil, 1 pinch salt and 1 pinch pepper. Serve with the hot patties and carrots, briefly reheated if needed.