These vibrant and flavourful patties can be prepared up to a day ahead. Not dissimilar to the Beetroot and Quinoa Burgers that appears in Keeping it Simple, don’t forget the poached egg! They are great hot, or leftovers can be eaten cold for lunch the next day. Serve with plain labne seasoned with salt and pepper, sour cream with homemade sweet chilli sauce, or thick yoghurt seasoned with a little ground cumin, coriander, and freshly chopped mint … heaven!
- 200 g sourdough or bread of choice (to make breadcrumbs)
- 1 1/2 Cups cooked millet
- 300 g beetroot (about 3 small), peeled weight and quartered
- 200 g zucchini, cut into large chunks
- 100 g carrot, peeled weight and quartered
- 1 medium onion, peeled and quartered
- 4 large eggs
- Grated rind of one lemon
- 6 sprigs parsley
- 2 sprigs mint, leaves only
- Pink Salt Flakes Salt and pepper to taste BUY
- Ghee, butter or coconut oil for pan frying
To cook millet, fill TM bowl with 1 litre water, 1 tbsp olive oil and 1 tsp salt flakes. Place basket into TM bowl and add 120g millet plus a pinch of fennel seeds. Cook 12 min/100ºC/speed 3. Remove basket, and tip cooked millet onto a plate, spreading it out to allow it to cool completely. 120g millet will give you a little over 1/1-2 cups cooked.
Place sourdough into TM bowl and mill 10 sec/speed 6. Check consistency and if not fine enough, mill a further 2 sec/speed 6. Set aside.
Place beetroot, zucchini, carrot and onion into TM bowl and chop 6 sec/speed 5. Scrape sides of bowl with spatula and chop 2 sec/speed 5.
Place veggies into an old thin tea towel which is sitting in a bowl to catch the juices. Squeeze the tea towel tight to get as much liquid out of the veggies as possible - this ensures the burgers will not be soggy. Keep the juice to use in cooking (for example, bolognaise sauce).
Return veggies to TM bowl and add eggs, lemon rind, parsley, mint and seasoning. Mix 4 sec/speed 5**.
Add millet and mix 4 sec/speed 5 using the spatula to assist through the hole in the lid.
Add 100g breadcrumbs to TM bowl and stir through with spatula. Feel the mix with your fingers to assess how firm it is, and if need be, add more breadcrumbs in increments of 50g. If any breadcrumbs remain, freeze for later use.
Shape mix into patties. If possible, do this in advance of frying to allow time in the fridge to chill.
Heat a fry pan over medium heat with a little ghee, butter or coconut oil. Cook 4-5 patties at a time for 5-6 minutes per side making sure not to overcrowd the pan and by turning the patties very gently. More oil may need to be added to the pan between batches.
Millet is an ancient seed and naturally gluten free. It has a lovely light texture when cooked, and cooks relatively quickly due to its small size. It can be toasted prior to cooking to bring out a little more flavour, and can be used in dishes ranging from breakfast to dinner. In place of the millet substitute with cooked brown rice, cooked quinoa, or cooked cous cous, which all work equally well.
While you can use other breads for the breadcrumbs, many people find sourdough easier to digest. Leftover bread can be frozen for later use.
Recipe yields 11-12 patties if using ½ cup measure per patty.