1/2 cup raw millet, soaked 7-24 hours
1 1/2 cups water
1 small carrot, grated
2-3 tablespoons parsley, chopped
3 tablespoons grated cheese
1/2 teaspoon sea salt
butter and olive oil for sauteeing
Bring millet and water and a dash of salt, to a boil. Cover and turn heat to low, gently simmering for 20-25 minutes, until millet is tender and water is absorbed.
Add the carrot, parsley, Parmesan cheese, and additional salt to the hot millet, stirring thoroughly to break up the millet grains, creating a mashed potatoes consistency.
When cool enough to handle, shape millet mixture into patties, and dust both sides of each patty with flour. If the mixture is just too moist and sticky to get into patties, add some more Parmesan cheese or even flour to it. Saute patties in hot butter and oil til crisp and golden.
1 cup white beans, soaked overnight & cooked until soft, & cooled
1/2 cup quinoa cooked on the dry side
Herbs, fresh and dried
Flour, Salt, etc (See above quinoa patties)
Dusted with sorghum flour mixed with dried herbs & Fried / sesame seeds
Toasted sunflower seeds
Toasted pumpkin seeds
Oil, salt, peptaste
Amaranth, Peanut and Pea Fritters (Amaranth Vada)
1 cup Amaranth seeds
2 cups vegetable stock
1 large potato, boiled *
1 tsp cumin seeds
1/4 cup roasted peanuts
1/2 cup coriander leaves
2 green chillies, or as per preference of heat
2 tbsp ghee, or any oil that has high smoking point
Salt and pepper to taste
Serve with green chutney or a simple yogurt, garlic and lemon juice dip as I did.
Millet Cakes :
2 cups cooked millet
sea salt to taste
flour for dredging
coconut oil (deodorized) for frying
Heat coconut oil in a skillet over medium-high heat until it shimmers. Add patties and fry until crisp and golden.