Easy to make Herby Vegan Millet Patties

Who doesn't love a delicious portion of millet patties with a lovely herby taste and Mediterranean flavours? We love the versatility of millet because we can use it to make patties, use it as a nice side or even create millet burgers for a fun dinner. But we didn't always have a love affair with millet. That's because the way I used to make it before (basically boil it) would make the grain a little too mushy. And a little tasteless too. So I experimented with different ways until I got the right results. Turns out, you should cook it and let it stand so it can naturally soak some of the water, similar to couscous.

Also, cooking it in broth makes a huge difference as the millet takes the nice veggie aroma from it and it's just perfectly tasty right away. This is where it becomes fun. You can experiment with all sort of herbs and add veg to your millet patties until you get the result you are after.

Also called millet cakes, these fun to eat patties are perfect for when you are after a healthy dinner, with a side of salad.

What is millet?

Millets are small-seeded grasses, widely grown around the world as cereal crops or grains. Millets may have been consumed by humans for about 7,000 years and currently 97% all millet crops come from developing countries. Millet is easy and fast to grow even during high-temperature conditions.

Millet is high in fibre and protein and rich in B vitamins, phosphorus and manganese (an antioxidant).

Millet is also naturally gluten-free so these vegan millet patties can be consumed by people who have a gluten intolerance. When buying millet, make sure you check the package to ensure it doesn't come from the same factory where wheat, barley and rye are handled so your millet is not contaminated by gluten grains.

Because they are naturally free from gluten, millets are easy to digest, making them a great ingredient for vegans looking for healthy, non-processed homemade patties.

How to make millet patties?

The most important part of getting the millet patties right is to cook the millet well. You don't it to be crunchy and you don't want it to become too mushy because your patties won't have the right texture. So you need to have it just right. To do so, cook the millet in boiling vegetable broth and let it stand for all the liquid to get absorbed and for the millet to fluff up.

To make the vegetable broth you can use veggie cubes for example. I use 1 cube for two cups of water. Remember it can be high in salt content so adjust according to your own taste.

Chop an onion and fry it in olive oil before adding sundried tomatoes and all the spices. As I wanted a more Italian flavour to our millet patties, I added rosemary, thyme and oregano. To give my millet patties a bit of a golden colour, I added a small amount of turmeric. If you are not a fan, you can skip it.

The trick is to have the onions and sundried tomatoes fully covered in spices and herbs before adding the millet to the pan. I like to mix the millet with all the spices as well to create a nice even mixture but also to allow for some of the oil to get into the millet so the grains don't stick funny. This is what I do when I cook risotto or any other rice or for pasta.

Add the hot vegetable broth over the millet, cover and simmer for 10 minutes at low fire. The most important part is for you to cover the millet! Otherwise, it won't cook properly. Let it stand for another 10 minutes with the cover on. This will allow for your millet to swell nicely.

In a small bowl add the ground flaxseed and the water. Mix it well and let it stand for a few minutes. The texture will resemble that of beaten eggs. It's a great replacer for eggs actually.

Fluff it up with a wooden spoon and add the flour and the flaxseed. I use all-purpose flour but you can also use chickpea flour for example.

The flour and flaxseed will act as binding agents for your millet so you can shape them up in a pattie and fry them without disintegrating.

My recipe makes 4 large millet patties but you can make 6 smaller ones if you prefer. Heat up little oil in a non-stick frying pan. Using your hands shape the millet patties and fry them for about 4 minutes on each side. Just make sure the millet patties don't touch when frying as otherwise they won't cook evenly and properly and they might stick to one another.

Serve them right away with salad on the side. You can refrigerate them and they will hold for about 3-4 days.

Ready to do these epic vegan millet cakes? Let me know in the comments section below.

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Vegan Millet Patties

5

Average: 5 (3 votes)

• Prep Time: 10 mins
• Cook Time: 25 mins
• Total: 35 mins
• Serves 4 people

Categories: Dinner Cusine: East European, Indian, Middle Eastern

Description

Delicious and easy to make vegan millet patties with chopped sundried tomatoes and Mediterranean herbs.

Ingredients

(USA / Metric)

• 1 cup millet
• 2 cups broth
• 1 small onion
• 1 cup sundried tomatoes
• 2 tbsp all purpose flour
• 1 tbsp flaxseed, ground
• 3 tbsp water
• 1 tsp turmeric
• 1 tsp rosemary
• 1 tsp thyme
• 2 tbsp olive oil, for frying
• 1 tsp oregano
• salt and pepper to taste

Instructions

• 1. Prepare the cubed vegetable broth according to package instructions to yield 2 cups of liquid. Set aside.
  2. Chop the onion and with a dash of olive oil fry it in a deep, non-stick pan. When the onion becomes translucent, add the chopped sundried tomatoes, turmeric, oregano, rosemary and thyme, salt and pepper. Mix well to coat the tomatoes and the onion in all the spices and herbs. Fry for one minute until it becomes fragrant.
  3. Add the washed millet to the pan. Mix well to coat the millet in spices and herb to equally distribute the sundried tomatoes and onion. Add the vegetable broth over the millet mixture. Cover and simmer on low fire for 10 minutes.
     While the millet is cooking, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. With a fork whisk them well. Set aside
  4. After 10 minutes, remove the millet from the hob and let it stand with the cover still on for another 10 minutes.
     Now add the flour and the flaxseed mixture to the millet. Mix them with a wooden spoon. Allow it to cool for 10-15 minutes.
  5. The mixture should be enough for 4 large millet patties. Using your hand divide the mixture into four and create round and roughly equal vegan millet patties. Heat up a little olive oil in a frying pan and fry each millet pattie for roughly 4 minutes on each side or until golden brown.
     Serve immediately with salad on the side.

Nutritional Information

Total Nutrition Facts

Serves 4 people

Amount Per Serving
Calories 224
% Daily Value*
Total Fat 10 g			13%
	Saturated Fat 2 g		8%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 2 g
	Monounsaturated Fat 6 g
Cholesterol 4 mg			1%
Sodium 383 mg			17%
Total Carbs 28 g			10%
	Dietary Fiber 4 g		13%
	Sugar 8 g		16%
Protein 8 g			15%
Vitamin A 1% Vitamin C 8% Calcium 3% Iron 16% Vitamin D 0% Magnesium 16% Potassium 15% Zinc 9% Phosphorus 21% Thiamin (B1) 18% Riboflavin (B2) 18% Niacin (B3) 25% Vitamin B6 18% Folic Acid (B9) 2% Vitamin B12 0% Vitamin E 8% Vitamin K 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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