millet & veggie burgers

[Guest guest]

Millet & Veggie burgers

source: Cooking the whole foods way

 

We had these tonight and everyone loved them!!

 

This is such an easy dish to put together for lunches or snacks or on

those nights when you would love to just send out of a pizza instead of

cooking a well-balanced, healthy meal. These burgers satisfy the cooks

need for ease of preparation without compromising your food choices.

 

1 to 2 teaspoons light sesame oil, plus additional for pan-frying

3-4 slices gingeroot, cut into thin matchsticks

sea salt

1 cup millet, rinsed

3 cups boiling water

1/2 cup EACH diced , carrots, onion, and celery

1/4 cup minced fresh parsley ( I used 1 tbs. dried)

1/2 cup cornmeal, plud additional for dredging

 

Heat 1 -2 teaspoons sesame oil in a pot over medium heat. Add gingerroot

and a pinch of salt and cook 2-3 minutes. Remove ginger from oil. Add

millet and cook, stirring until millet is coated with oil and gives off

a nutty fragrance. Add boiling water, season lightly with salt and

reduce heat to low. Cover and simmer 35 minutes. Add Carrots, onion,

and celery, recover and simer about 5 minutes. Remove from heat and

stir in parsley and cornmeal. Allow mixture to stand 10-15 minutes

before forming into burgers.

 

Shape millet mixture into thick patties. Dredge in cornmeal to coat( I

added toated sesames to cornmeal). Heat about 1/8 inch sesame oil in a

skillet over medium heat. Fry patties until golden, about 3 minutes on

each side. Remove from skillet and dreain on paper towels to absorb any

excess oil. Serve as you would any convetional burger. Makes 4-5

servings ( I made 9 patties)

[Guest guest]

> Millet & Veggie burgers

>

> 1 to 2 teaspoons light sesame oil, plus additional for pan-frying

> 3-4 slices gingeroot, cut into thin matchsticks

> sea salt

> 1 cup millet, rinsed

> 3 cups boiling water

> 1/2 cup EACH diced , carrots, onion, and celery

> 1/4 cup minced fresh parsley ( I used 1 tbs. dried)

> 1/2 cup cornmeal, plud additional for dredging

 

This sounds like something my son would really like. I was wondering,

though, if you (or anyone) had any suggestions on what I could substitute

for the cornmeal (he's allergic)? He also has a strong aversion to parsley -

would you say cilantro would be a good substitute?

Alex

[Guest guest]

I ended up using corn flour instead of cornmeal because I did not have

any cornmeal. I would think any kind of flour would work just fine. I

do not think you would even miss the parsley if you did not use it.

 

amy

 

Alex Jeffery wrote:

 

>>Millet & Veggie burgers

>>

>>1 to 2 teaspoons light sesame oil, plus additional for pan-frying

>>3-4 slices gingeroot, cut into thin matchsticks

>>sea salt

>>1 cup millet, rinsed

>>3 cups boiling water

>>1/2 cup EACH diced , carrots, onion, and celery

>>1/4 cup minced fresh parsley ( I used 1 tbs. dried)

>>1/2 cup cornmeal, plud additional for dredging

>>

>>

>

>This sounds like something my son would really like. I was wondering,

>though, if you (or anyone) had any suggestions on what I could substitute

>for the cornmeal (he's allergic)? He also has a strong aversion to parsley -

>would you say cilantro would be a good substitute?

>Alex

>

>

>Check out these affiliated vegan lists ~

>

>http://www.Christian-Vegan-Cooking

>http://www.VintageVeganTea

>http://www.VeganMenus4HealthyLiving

>

>

[Guest guest]

I think a homemade nut meal (like ground almonds or pecans) would be great, but

you would need rice or something else for the dredging.

 

BL

 

 

 

 

 

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