Millet is high in protein, fiber, iron, B vitamins, manganese, phosphorus, and magnesium. It is also highly alkaline, making it easy to digest and brings balance to our already acidic diets. Most of us can use some alkaline!
The fun thing about this recipe is its very versatile and pretty simple. Just depends what you're in the mood for.
Abbie's irresistible millet patties - vegan, gluten-free
1 cup millet
3 cups water
1 medium yam, peeled & diced small
1/2 cup brown rice flour
1/4 cup cornmeal
1/4 cup total sunflower & sesame seeds
1/2 cup sweet onion (or scallion), minced
1 cup frozen corn
1/2 small zucchini, grated
1 carrot, grated
Celtic sea salt
Safflower oil (for frying)
Rinse the millet well. In a sauce pan combine millet & water, with a pinch of sea salt & the diced yam. Cover & bring to a boil, then cook on low for 30 min or until water is absorbed. The millet will be almost mushy with the yam & that's a good thing! I like to mash the yam into the millet.
Then pour millet & yam mixture into a large mixing bowl. Add in the brown rice flour, cornmeal, sunflower & sesame seeds, onion, corn, zucchini, and carrot.
Add some more salt.
Then preheat a cast iron skillet over medium heat with enough safflower oil to cover the bottom. Form the millet mixture into patties as small or large as you like! The mixture should be thick enough to hold and form patties but not too soft that you can't get them off your hands, add more flour if you need it a little drier, but moist is good!
Cook on each side about 5 min depending on the size and flip when they're getting golden brown on each side.
Put the cooked patties onto a paper towel lined plate and keep frying the rest.
Then serve with sauce of your choice!
Our favorites are:
Daikon & shoyu - grate daikon and add a few dashes of shoyu
Or take some vegenaise (or real mayo) & add sriracha to make spicy mayo
PS my apologies for the Instagram photo of my dinner but I already deleted the original photo!
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