Millet bitochki

 Bitochki or bitki is the name for round-shaped, flattened cutlets (côtelettes/patties) in Russian cuisine, which are prepared from chopped meat or grains. Originally in old Russia, a good and expensive cuts of meat were flattened, cooked and called bitochki, but lately people adapted the recipe and began to use cheap meat. Any remaining meat was chopped, mixed with other ingredients and then served fried or baked. Poor people even used grains.MIlletBitochki
 Nowadays, not only poor one can make such bitochki. I used millet for mine. Bitochki are not only tasty, but healthy and it is a good option for a meatless day. Millet is one of the healthiest grain, moreover is considered to be one of the digestible and non-allergenic grains*. It contains lots of fiber and low simple sugar. Finally, bitochki have such a nice texture inside (it reminds a white fish a bit) and crispy outside.
 You can serve them with a lettuce-tomato salad on a side. I made mushrooms sauce, but if you are run out of time or lazy – serve with a good dollop of sour cream (or creme fraiche).
MIlletBitochki with mushroom sauce

Millet bitochki with mushroom sauce

  • Servings: 12 pieces
  • Difficulty: moderate
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Instead of mushroom sauce you can serve bitochiki with sour cream.
Bitochki as well as mushroom sauce can be made a day or two ahead and then gently reheated.
 
*You can use both cream and sour cream, or any one.
Ingredients
150g millet
500ml hot water
1 medium egg
2-3 tbsp finely chopped parsley
1 medium onion (any sort you like)
300g mushrooms (I used oyester and champinions), chopped
1 tbsp butter+ 1 tbsp olive oil, for mushrooms
20g butter
15-20g plain flour
100ml 35% cream*
2-3 tbsp sour cream*
150ml hot water
salt, freshly ground pepper to taste
2 Tbsp olive or sunflower oil, for frying
some chopped parsely, for garnish, optional
Preparation method
  • Wash millet throughly under running water, cover with hot water, season with some salt, bring to boil, then reduce heat to medium-low and simmer for 20-30 minutes or until millet is ready. You need to cool it completely. To make it faster, spread millet on a large plate and put in a fridge for 10-15 minutes, while preparing the mushrooms and sauce.
  • In a frying pan, heat butter and oil, add onion and fry for 5 minutes (set aside half of onions for millet ). Add mushrooms and fry on a hight heat for 10 minutes or until all liquid is evaporated (if there is any). Season to taste. Set aside 3-4 tbsp mushrooms for millet; then chop it finely.
  • Meanwhile, in a small pan, add butter and flour, stir on a medium heat for 5 minutes. Stir into mushrooms.
  • Pour over cream along with sour cream, give it a good stir. Pour in hot water. Check the seasoning. Simmer on a medium heat for 5-8 minutes. Add more hot water to reach desired consistency. Keep the sauce warm.
  • Transfer cooled millet in a mixing bowl, add egg, parsley, season with salt and pepper. Mix in fried onion and mushrooms. Combine the mixture. I didn’t use any flour, but if the mixture seems doesn’t want to resemble into a patty, add a tablespoon or two of plain flour.
  • Generously spread breadcrumbs on a large plate. With a tablespoon take a millet mixture and make a ball, pat it down with your hand or spoon. Cover in a breadcrumbs. Repeat with all millet mixture.
  • In a large frying pan, heat oil, put bitochki and fry on both sides until golden. To keep it warm while preparing others – put them in a preheated 120-150C oven.
  • Serve with mushroom sauce and sprinkle with extra parsley, if desired.
Enjoy!

16 thoughts on “Millet bitochki

  1. I have never used millet, but since you said that it is healthy, count me in. Ha! As if I am not eating unhealthy foods, eh? 😀 Hmm, let me just enjoy these at the party. Thank you for bringing these, Mila. Hapyy FF! 🙂

    • You’re funny Jhuls! I doubt that you’re eating unhealthy foods every day (or at least I do hope). Millet is really one of the healthiest grain, so you should give it a go! 😉

  2. I always love to learn new names of dishes from different parts of the world. Like Aruna says, this sounds very much like the patties we make in India. The addition of millet makes it healthy and very interesting. Happy FF, Mila!

    • Thank you for the commenting, dear bloggofriend! Agree with you- discovering new dishes or ingredients is such an exciting part of blogging! May be we can’t try all these amazing things, but at least to see and learn! 🙂
      The only unhealthy part here is frying, but I don’t deep-fry, just a spoon of olive oil.. 🙂

      What about Indian tikki – are they usually made deep-fried or fried on a pan with some oil? or it depends on the region or may be person? 🙂

      • Yes, Mila, the tikkis are usually “almost” deep fried, they are pan fried with a lot of oil. I personally prefer to use less oil on a non-stick surface. 🙂 But I love them.

  3. I love your blog! Your presentation is amazing and very well done.:)
    Looking forward to try Bitochki.:)

  4. I would love the one made with expensive meat, but this one with millet looks delicious too and I wouldn’t mind tasting it. Thanks for sharing!

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