Although some millet patties are considered Northeast African, I don't know the origins of this particular recipe.
1 medium onion, diced
1 cup millet, cooked in 3 cups water
1/2 cup rice, cooked in 1 cup water
1 cup pumpkin seeds, ground
1/4 cup almond or cashew butter
3 TBSP olive oil
1 tsp sea salt
2 TBSP powdered vegetable soup base
1 tsp sage
1. Saute the onion in a small amount of oil. Cool.
2. Mix all ingredients together. Form into patties (you'll need to press them pretty hard to get them to stick together). Brown lightly in an oiled pan.
3. Serve plain, with gravy, or with salsa. We even tried them with soy sauce.
From Everyday Vegan by Jeani-Rose Atchison
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1 comment:
I love these things. They're good alone or topped with either salsa or a mixture of soy sauce + sesame seeds. Probably many other sauces as well. Long live MSPatties.
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