I saw - much to my surprise - that Bryanna mentioned not being a fan of millet so I thought I wanted to change her mind ;-) I've been making this simple recipe for years - it sounds like a typical vegetarian recipe from the 70s, but trust me, it's good! I always make large portions because these patties taste so good whether they come hot out of the oven or eaten cold out of the fridge.

MILLET PATTIES

1 minced onion
1 tbsp olive oil
2 cups millet
3 small / 1 large potatoes, unpeeled, cut into small dice
4 cups veggie broth
hazelnuts / almonds as desired

Sauté minced onion in oil until golden - add millet and toast for a few minutes until it turns golden. Add potatoes and broth, turn down heat and simmer covered for 20 - 25 minutes, until broth has been absorbed, and the millet grain have cracked open. If you still have broth on top, don't worry - just let the grains stand a little longer and it will be absorbed.

Meanwhile, toast a handful or two of nuts on a dry pan until they smell nicely. Quickly chop them in a food processor and add to millet with a sprinkle of oregano. When you stir it around, mash some of the potatoes against the side of your pan. When the dough has cooled down enough for you to handle, form into large, flat patties with wet hands, and place on a baking sheet. The dough should be nice and moist - if it has become too dry and crumbly, add some water.

Bake patties in a mediumhot oven for 20 minutes, turning halfway through. Serve with a large salad with some boiled beans / chickpeas, and ajvar as a dipping sauce. Yum!

I've tried making the patties with quinoa as well which also works well.

Hope you'll like it!

Søren

I always toast millet before I cook it - and I find that squeezing lemon juice over it when it's done adds a very pleasant taste. I can also recommand making 'mock mashed potatoes' by cooking millet with a small head of cauliflowers and whipping it all with an electric mixer. It's very flavorful and very much like the real thing - only more nutritious!

I've also made a very delish dish with broiled eggplant slices topped with a tahini sauce that transforms into a crispy sesame layer in the oven, contrasting nicely with the soft vegetable, and served with a millet pilaf, cooked in half broth / half white wine, with cumin, clove and dried apricots.

Enough rambling from me - I'm very fond of millet myself, as you'll guess, and think it's a shame most people only consider it bird food!