You will need a food processor to make these. You can make the patties up to 3 days ahead of time and store them in between pieces of waxed paper in a storage container in your refrigerator. Serve millet patties with Barbecued Navy Beans and thinly sliced green cabbage (or napa cabbage) tossed with my Cilantro Vinaigrette.
Ingredients
Millet
1 cups
millet
2 cups
water
1 pinches
sea salt
Patties
2 small
carrots
chopped
2
green onions
chopped
1 small handfuls
parsley
4 tablespoons
freshly squeezed
lemon juice
2 teaspoons
finely grated
lemon zest
¼ teaspoons
Herbamare
(or sea salt)
4 tablespoons
coconut oil
(for sautéing)