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!
- 1 cup millet (150 g dry weight)
- 1 egg
- 1 medium carrot
- 1 large bunch of chard or spinach
- 1 small onion
- sesame oil (or olive oil)
- 2 tbsp crushed flaxseed
- 1 tbsp rye bran (or oat, or any other bran)
- 1 tsp curry powder
- salt
- baking powder (optional)
Pour the millet with 1.5 cups of water and cook for 10-15 minutes. Allow to cool (you can cook the night before, if you are preparing breakfast). In a pan with sesame oil until the aroma appears, fry the grated carrots and finely chopped onions, add chopped chard or spinach (kale will do). Fry for 2-3 minutes, add curry powder and mix.
Preheat oven to 180°C. In a bowl, mix non-hot millet, vegetables with spices, bran, flaxseed and egg. If desired, add 1/3 tsp. baking powder — burgers will become a little looser. Mix thoroughly. Line a baking sheet with parchment and lightly sprinkle with vegetable oil. Form cutlets, lay out at a distance of 1-2 cm from each other. Bake for 20-30 minutes.
Serve with tomato salsa, vegetable stew or goat milk yogurt. I combined them with crispy salted cucumbers — and it was perfect!
For the vegan option, replace the egg with flax seeds soaked in 30—50 ml of water.
Pour the millet with 1.5 cups of water and cook for 10-15 minutes. Allow to cool (you can cook the night before, if you are preparing breakfast). In a pan with sesame oil until the aroma appears, fry the grated carrots and finely chopped onions, add chopped chard or spinach (kale will do). Fry for 2-3 minutes, add curry powder and mix.
Preheat oven to 180°C. In a bowl, mix non-hot millet, vegetables with spices, bran, flaxseed and egg. If desired, add 1/3 tsp. baking powder — burgers will become a little looser. Mix thoroughly. Line a baking sheet with parchment and lightly sprinkle with vegetable oil. Form cutlets, lay out at a distance of 1-2 cm from each other. Bake for 20-30 minutes.
Serve with tomato salsa, vegetable stew or goat milk yogurt. I combined them with crispy salted cucumbers — and it was perfect!
For the vegan option, replace the egg with flax seeds soaked in 30—50 ml of water.
