Millet Burgers

These burgers also make delicious little canapés and are suitable for Dairy Free, Nut Free and Vegetarian and Vegan diets.



And they offer an interesting combination of flavours and textures that you can alter according to your taste and diet requirements.



Millet is Gluten Free and, as such, is suitable for the Gluten Free and Fodmap diets. It can be substituted with other grain where appropriate. However, it is a particularly good choice of grain for burgers because, when slightly over-cooked, it provides a soft texture similar to mashed potato and binds the ingredients.

Diets for which Millet Burgers are suitable:

Diabetic, Dairy Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegan and Vegetarian.

Ingredients

Preparation: 10 mins | Cooking: 40 + 10-20 mins | Serves: 4+ meals

1 sweet potato, medium
1 cup millet, cooked*
560 ml (2 1/4 cup) water
1/2 teaspoons salt

3 tbsp linseed**
125 ml (1/2 cup)water
1 carrot, peeled
1 celery stick
2 shallots
2 garlic cloves
2 tbsp oil***
1 cup peas (approx 1 pound fresh unshelled peas)
1 cup chickpeas, canned or cooked
1 tsp coriander, ground
1 tsp cumin, ground
1 tsp fennel, ground
1/4 tsp cayenne pepper
1/2 lemon, juiced (2 tbsp)
1/4 cup chopped mint
1/4 tsp freshly ground black pepper

Method

PREHEAT oven to 180 C/350 F/Gas 4.
BAKE the sweet potato until tender, approx 40 minutes. (Alternatively microwave for approx 8 minutes.)
RINSE the millet and allow it to drain completely.
HEAT a saucepan to a medium heat and add the millet.
STIR continuously as the grain dries, turning golden but not brown, and keeping the grains moving to ensure they do not stick to the pan.
ADD 560 ml (2 1/4 cup) water.
BRING TO THE BOIL – then reduce the heat to very low, cover and leave for 20 minutes. (The grain should be very soft, the texture of mashed potato, when forked.)
COOL the sweet potato when it is cooked.
PEEL and mash the flesh.
MIX the 300 gm (1 cup) mashed potato and cooked millet.
ADD 125 ml (1/2 cup) water to the linseed and soak for 5-10 minutes.
DICE the carrot, celery and shallots.
Crush the garlic and add to the diced vegetables.
Fry the vegetables in 1/2 tbsp oil for 5 minutes, until softened.
BOIL water (quantity not specified) and steam the peas for 3 minutes.
COOL the peas.
MASH the peas when cool.
BLEND the linseed and water with a hand mixer to provide a glue-like consistency.
BLEND all ingredients.
SHAPE into burgers or small balls for canapés. (The burgers should be medium-sized; if too large, they may fall apart.)
HEAT 1/2 tbsp oil to a medium temperature in frying pan and cook the patties in batches – 5 minutes on each side until golden in colour. (For the canapés, approx 2 minutes each side).

Serve

– As a canapé, with toothpicks, on a bed of green leaves.
– As burgers with salad and a sauce or salsa. (I particularly like them with mango salsa).

Notes

* Substitute with another grain, eg coucous (not Gluten Free diet) or quinoa.
** Substitute with 1 egg to bind (not Vegan diet).
*** Tasty with sesame oil (not Nut Free diet).

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