Millet Patties Food
MILLET PATTIES
A flavorful combination with millet, a healthy whole grain of African/Asian origin. I used a rice cooker to prep the millet which was easy as pie. The vegetables were chopped in a food processor. [3 1/2 cups of millet is the amount resulting from cooking my 3/4 cup of raw millet as listed.]
Provided by Doug Mc
Categories Lunch/Snacks
Time 1h5m
Yield 9 patties, 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Place 3/4 cup raw millet in a saucepan with 2 cups of water (or use a rice cooker).
- Simmer until water is absorbed, fluff and allow to cool.
- Add all ingredients and 1/2 cup breadcrumbs to the millet and mix.
- Form into patties and press into remaining breadcrumbs to coat.
- Place on parchment paper or Silpat on a baking sheet.
- Cook in 400 degree oven for 20-25 minutes until crisp.
- Serve with cashew gravy (recipe #505153).
Nutrition Facts : Calories 782.5, Fat 17.9, SaturatedFat 3.1, Cholesterol 93, Sodium 644.7, Carbohydrate 130.7, Fiber 15.9, Sugar 1.1, Protein 23.3
SAVORY MILLET CAKES
In this recipe, millet is cooked to a polenta-like consistency with shredded vegetables, lemon zest and grated cheese, shaped into patties and browned in a skillet. The result is a unique pancake that's a little crunchy on the outside and creamy inside. Try them as a side dish with chicken or fish for dinner or over mixed greens for lunch.
Provided by Marie Simmons
Categories Healthy Cake Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened, 2 to 4 minutes. Stir in millet and garlic and cook, stirring, until fragrant, about 30 seconds. Add water and salt and bring to a boil over medium heat. Reduce heat to low, cover and cook, stirring once or twice, for 20 minutes. Stir in zucchini, carrot, Parmesan, thyme, lemon zest and pepper. Cook, uncovered, maintaining a simmer and stirring often to keep the millet from sticking, until the mixture is soft, very thick and the liquid has been absorbed, about 10 minutes more. Remove from the heat and let stand, covered, for 10 minutes. Uncover and let stand, stirring once or twice, until cool enough to handle, about 30 minutes.
- With dampened hands, shape the millet mixture into 12 cakes or patties, 3-inch diameter (a scant 1/3 cup each).
- Coat a large nonstick skillet with cooking spray and heat over medium heat. Add 4 millet cakes and cook until the bottoms are browned, 3 to 5 minutes. Carefully turn the cakes with a wide spatula and cook until the other side is browned, 3 to 5 minutes more. Coat the pan with cooking spray again and cook the remaining cakes in batches, reducing the heat if necessary to prevent burning.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 26.6 g, Cholesterol 3.8 mg, Fat 5 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 1.3 g, Sodium 184.5 mg, Sugar 1.2 g
SWEET POTATO MILLET BURGERS
"Millet is a mild-flavored grain that's rich in fiber, iron and B vitamins. If you can't find it, use 1 cup cooked quinoa, brown rice or bulgur."
Provided by Melissa d'Arabian : Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring 1 1/2 cups water to a boil in a small saucepan. Add the sweet potato and 3/4 teaspoon salt, reduce the heat to medium low and cook 10 minutes. Add the millet and chickpeas, reduce the heat to low and cook, covered and stirring occasionally, until the millet is tender and absorbs all of the water, about 20 minutes (add more water, if needed). Turn off the heat and transfer the mixture to a medium bowl, letting it cool slightly.
- Stir in 1/2 cup breadcrumbs, the chiles, shallot, cumin, paprika, onion powder and 3/4 teaspoon salt. Shape the mixture into 4 patties, pressing them so they are about 1/2 inch thick. Place the patties on a plate and refrigerate 30 minutes.
- Lightly beat the egg in a medium bowl. In another medium bowl, stir together the remaining 1/4 cup breadcrumbs with the cornmeal. Place 1 chilled patty in the beaten egg, turning over the patty to coat the other side. Dip the patty in the cornmeal-breadcrumb mixture and sprinkle the mixture over the top of the patty, lightly pressing it on. Repeat with the remaining 3 patties.
- Heat a large nonstick skillet over medium heat. Add half of the canola oil and the patties and cook until they are golden brown, 3 to 4 minutes. Add the remaining oil to the skillet and use a spatula to carefully flip the patties (they will be somewhat soft); cook the other side until golden brown, 3 to 4 more minutes. Serve each burger on a bun with your favorite toppings.
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Add the millet to a saucepan over a medium heat and toast for 4 to 5 minutes, or until it smells toasty and the millet starts to turn golden. Add the water and salt and stir well …
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- Add the millet to a saucepan over a medium heat and toast for 4 to 5 minutes, or until it smells toasty and the millet starts to turn golden. Add the water and salt and stir well and bring to a boil. Cover and reduce the heat to low and cook for 15 minutes. Remove from the heat and stand for 10 minutes before fluffing up with a fork. Allow the millet to cool completely before making the burgers.
- Meanwhile, place a frying pan over a medium low heat, and add the olive oil and turmeric, coriander, cumin and cinnamon and fry the onion until the onion is softened and the spices fragrant. Set aside to cool.
- Combine the millet, onion, garlic, herbs, lemon juice, preserved lemon, soy, chickpeas and breadcrumbs in a large bowl. Check the seasoning of the mix and add salt and pepper to taste. Add the eggs and mix well. Form the mixture into burgers (the mixture should make roughly 6) and place on a plate, cover with plastic wrap and refrigerate for 2 hours.
- Place a large frying pan over a medium heat and add the olive oil and cook the burgers on 3 to 4 minutes on each side, until golden.
MILLET PATTIES - KRISTINA'S KITCHEN
Millet Patties Valentine's Day had arrived, and a friend was here to help me cook a special dinner for my husband. We had planned for Spaghetti with a Vegetable sauce (think: …
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Cuisine AmericanTotal Time 1 hrCategory Meatless EntreesCalories 298 per serving
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Cuisine AmericanTotal Time 1 hrCategory Meatless EntreesCalories 298 per serving
- MEASURE your freshly cooked millet into mixing bowl, and allow to COOL down on the counter slightly, for more workable "dough". (I like to use crock pot millet: 1 c. dry millet to 4 c. water 1/2 t. salt, cooked overnight, so it's nice and creamy.)
MILLET CAKES WITH FETA CHEESE | BEST WAY TO EAT MILLET!
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- It may be a little watery, so add breadcrumbs. Start by adding 3 Tbsps and wait a couple of minutes so they’ll absorb the excess water.
- Grease a non-stick pan with some oil and add the patties. 1Tbsp per patty. Fry 1-2 minutes on each side.
MILLET CAKES - WEELICIOUS
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From weelicious.com
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From weelicious.com
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- 2. Place the onion, bell pepper, carrot, garlic and italian herbs in food processor and pulse and until vegetables are in tiny pieces.3. Heat 2 tsp of oil in a medium saucepan over medium heat and add the vegetables. Sauté for 3-4 minutes or until vegetables are soft.4. Place the millet, vegetables and egg in a bowl and throughly combine.5. Form patties, about 2 tablespoons each6. Once all the patties are made and resting on a plate, heat 1 tbsp or oil in a saute pan over medium heat and saute the patties for 5 minutes on each side or until golden. Repeat with remaining patties and add remainder oil if needed.7. Cool on a paper towel lined plate and serve.*After step 5, place patties on a sheet tray and freeze for 30 minutes. Then transfer to a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours then follow steps 6-7.
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- In a small pot over high heat, bring water to a boil. Add millet, cover and simmer on low for 25-30 minutes until water is fully absorbed. While the millet cooks proceed with the next steps.
- Roughly chop the onion, carrot, celery and spinach. In a 3-cup mini food processor, blend/process the chopped vegetables until finely minced/grated. You want to add the chopped onion, carrot, celery and spinach one at a time. Set the minced veggies aside in a bowl until ready for cooking in next step.
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- Turn off the heat. Add the cooked millet, garbanzo bean flour and maple syrup to the saucepan. Stir until well combined. Taste and adjust seasonings as needed. You may want to add more smoked paprika, salt, pepper or maple syrup. Transfer the mixture to a large bowl and allow the mixture to fully cool. Wash and dry the saucepan so you can reuse for the next step.
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- Add the 1 1/2 cups of water to a saucepan, and bring it to a boil. Add the (soaked and drained) millet, reduce heat to a simmer, and cover for 15-20 minutes until tender.
- In the meantime, preheat your oven to 400F and chop your veggies! (I recommend using a food processor to get a uniform consistency)
- In a large saute pan, cook the onion in a bit of coconut oil until translucent, then add the rest of your veggies. When they're tender, remove from heat, add the freshly cooked millet, and mix well.
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MILLET PATTIES AND VEGETABLES – SULFITE-FREE COOKING
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Directions. 1. Place the millet in a saucepan with the water and bring it to a boil. 2. Cover with a lid and let the millet soak up with water. 3. 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. 4.
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Food for Life – Millet Patties. February 5, 2020 by Marjorie Coulson. Pure, Soft Water, Continued . Exercise and a free and abundant use of the air and sunlight—blessings which Heaven has freely bestowed upon all—would give life and strength to the emaciated invalid.…” Counsels on Health, 54. “Pure air, sunlight, abstemious-ness, rest, exercise, proper diet, the …
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From molministry.com
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60 to 90 min 60 kcal ea y portion ize For 16 piece More deliciou recipe idea for pattie erving ize: For 16 piece 3 prig of ro emary 200 g millet 700 ml vegetable tock 1 tb p oil 1 onion 3 carrot 2 tb p tomato pa te alt 1 tea poon ground cumin Wa h the ro emary and hake dry. Rin e the millet hot in a ieve, drain. Bring the millet and broth with the ro emary to the boil in a aucepan and immer ...
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From camman.info
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From bigoven.com
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From willystreet.coop
From willystreet.coop
HEALTHY RECIPES - BARBARA KARAFOKAS - HOLISTIC NUTRITIONIST
4. Place the millet, vegetables and egg in a bowl and thoroughly combine. 5. Form patties, about 2 tablespoons each 6. Once all the patties are made and resting on a plate, heat 1 tbsp or oil in a saute pan over medium heat and saute the patties for 5 minutes on each side or until golden. Repeat with remaining patties and add remainder oil if ...
From barbarakarafokas.com
From barbarakarafokas.com
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Serve the delicious millet patties with ketchup or chutney. Multi Millet Khakra. Ingredients: Sorghum flour – 25 g, pearl millet flour – 25 g, finger millet flour – 25 g, foxtail millet flour – 25 g, bengal gram flour – 25 g, black gram flour – 25 g, salt – 3 g, coriander powder – 2 g, garam masala powder– 2 g and water - 30 ml. Preparation Method: Boil water and add all the ...
From vikaspedia.in
From vikaspedia.in
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Our Recipes. Millet and Yogurt Patties. Dinner; Lunch; Main Dishes; This is the Millet and Yogurt Patties recipe. Prep: 20 min; Cooking: 20 min - 25 min; Yields 12 patties. Ingredients; Preparation; Ingredients. 1 chopped onion; 1 finely chopped garlic clove; 1 tsp (5 mL) Italian seasonings; 1 tbsp (15 mL) olive oil ; 3/4 cup (180 mL) millet; 1 1/2 cup (125 mL) water; 2 …
From dairyfarmersofcanada.ca
From dairyfarmersofcanada.ca
RED LENTIL, CHICKPEA AND MILLET PATTIES - VEGETARIAN RECIPES
Cover the millet with 1 cup of water and soak for 8 hours or overnight in a small saucepan. Drain and rinse the chickpeas, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until soft.
From foodandspice.com
From foodandspice.com
MILLET PATTIES – B&B ORGANICS
Millet patties Author admin Category Millets Recipe Difficulty Beginner Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 20 mins Cook Time 10 mins Total Time 30 mins
From bnborganics.com
From bnborganics.com
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