I have a few thoughts about millet. It has very tough hulls, so what we buy is always polished. Polished millet means less nutrition, fewer micronutrients, and quicker hunger return. Plus, not everyone likes its taste. On the bright side, it’s gluten-free and easily digestible. I’m 100% convinced that the more variety in food, the better. That’s why I always try to make peace with different grains. In these patties/burgers, the flavor is bold and expressive, and the lack of hulls in millet is balanced by adding crushed flaxseed and rye bran. Simple and tasty!
- Cooked millet (50 g)
- Psyllium husk (1 tbsp)
- Nutritional yeast (1½ tbsp)
- Fresh rosemary (1 tsp, finely chopped)
- Green onion or shallot (1 tbsp, finely chopped)
- Parsley (1 tbsp, finely chopped)
- Water (2–3 tbsp)
- Olive oil (for frying)
- Yogurt (2 tbsp, for serving)
- Chili oil (to taste, for seasoning the yogurt)
Combine the cooked millet with the psyllium husk, nutritional yeast, fresh rosemary, chopped green onion or shallot, and parsley. Add 2–3 tablespoons of water to achieve a pliable consistency suitable for shaping the patties.
Heat olive oil in a pan and fry the patties until golden brown on both sides.
Serve the patties with yogurt drizzled with chili oil.
Combine the cooked millet with the psyllium husk, nutritional yeast, fresh rosemary, chopped green onion or shallot, and parsley. Add 2–3 tablespoons of water to achieve a pliable consistency suitable for shaping the patties.
Heat olive oil in a pan and fry the patties until golden brown on both sides.
Serve the patties with yogurt drizzled with chili oil.
.jpg)
%20(1).jpg)
.jpg)