Millet Patties

[Guest guest]

Hi all, I am new here (and sorta new to vegetarian eating and cooking, well I

did toy with it many, many years ago, but forgot most of what I did then, lol).

I found this recipe for millet patties, switched it up a bit, you will find I

can never just do a recipe as it appears, anyway I really love these for

breakfast, so I thought I'd share.

 

Millet Patties

 

2 cups of cooked millet

 

1 cup of minced veggies (I use onion, tomato and lots of hot (jalapeno,

habanero, serrano) peppers, but you could use just about anything, carrots,

green/red peppers, celery etc.)

 

1 egg (you could use egg substitue equal to one egg, I would think)

 

1/4 cup flour (I use flax meal, trying to nudge my food over to the alkaline

side, but I would think whole wheat would be just fine)

 

Spices- I use cumin and cayanne, but you could use garlic, onion powder,

basil, oregano etc, whatever would go well with whatever veggies you use.

 

Cooking oil to coat pan

 

First I beat the eggs, then add the spices to the egg and mix well.

Mix millet with egg/spice mix, stir well, then add flour/flax meal again

stirring well. Fold in veggies.

 

This makes enough for 3 breakfasts for me, it keeps well in the fridge. Well

I know it keeps for at least 4 days, it never lasts longer than that around

here. I usually make it at night, the patties hold together slightly better if

chilled.

 

To Cook:

Heat skillet and oil to cover bottom on med-high heat for about 2 to 3

minutes, you want it fairly hot. Gently shape into patties about 2 to 2 1/2

inches across and about 1/4 inch thick. Put pattie in skillet, they stick

together pretty well, but be a little gentle with them. Cover and cook on

medium high for 4 to 5 minutes, at this point they should have a nice light

brown crunch crust on the bottom, flip (they will hold together just fine now)

and cook on the other side for 4 to 5 minutes.

 

Shaping tip: Wet hands, scoop out enough to roll into a ball about the size

of a large walnut, flatten between palms and place in skillet.

 

I usually have them with salsa, but they are good plain with just salt and

pepper to taste.

 

Di