What is millet you might ask? Millet is a group of small-seeded grasses. It is widely grown around the world as a cereal crop or grain. When you compare millet to white rice, it is much higher in fiber and helps control blood sugar and cholesterol. Interestingly, you eat slowly and consume less of millet than rice because of the fiber content. Millet is a whole grain that is packed with protein, antioxidants, and nutrients. It is also gluten-free so it is a perfect snack or meal for everyone. Millet in the human diet goes way back, 7,000 years ago, during the Neolithic Era. It is hard to know the exact origin of millet, but it was cultivated and harvested in Asia and Africa that long ago and became a staple in the human diet ever since.
This recipe combines simple ingredients for an extraordinary patty that will fill you up and is good for anyone, especially those with gluten-intolerance and/or vegetarians/vegans. We suggest you serve it with an eggplant spread but the patties can be served in a lettuce wrap with condiments of your choice for additional taste.
Place the millet in a saucepan with the water and bring it to a boil.
Cover with a lid and let the millet soak up with water.
When the millet is cooked in the saucepan add in the olive oil, green diced pepper, and red pepper, chili flakes, dried oregano, diced onion, minced garlic clove.
Place the ground flaxseeds in the water and let them soak for 5 minutes.
Transfer the flaxseed into the millet and stir in the flour.
Mix until everything is combined and form small patties.
Let them fry in a nonstick frying pan over medium heat with a little bit of oil.
Cook for about 5-7 minutes on each side and serve with eggplant spread.
Enjoy!
Ingredients
Directions
Place the millet in a saucepan with the water and bring it to a boil.
Cover with a lid and let the millet soak up with water.
When the millet is cooked in the saucepan add in the olive oil, green diced pepper, and red pepper, chili flakes, dried oregano, diced onion, minced garlic clove.
Place the ground flaxseeds in the water and let them soak for 5 minutes.
Transfer the flaxseed into the millet and stir in the flour.
Mix until everything is combined and form small patties.
Let them fry in a nonstick frying pan over medium heat with a little bit of oil.
Cook for about 5-7 minutes on each side and serve with eggplant spread.
Enjoy!
