Millet bean patties recipe

Recipe for millet bean patties in our easy vegetarian recipes collection.

Recipe ingredients

• Millet:
  • 3/4 cup millet, washed
  • 2 1/2 cups no salt added vegetable broth, or water
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin powder
• Roasted vegetables:
  • 1 small onion, chopped
  • 4 large carrots, sliced 1/4 inch thick
  • 12 garlic cloves, cut in quarters
  • 1 teaspoon olive oil
  • 1/4 teaspoon sea salt
• Finishing:
  • 2 ounces canned diced green chiles
  • 1 cup pinto beans, cooked, mashed, or refried beans, canned or homemade
  • 1/4 cup pine nuts
  • 1 tablespoon tamari soy sauce

How to make millet bean patties

• Place millet in sauce pan with broth, oil, salt and cumin.
• Cover and bring to a boil. Once boiling, simmer for 40 minutes.
• A simmer plate can be helpful during the simmering process to insure that the millet will not burn to the bottom of the pan.
• While millet is cooking, roast vegetables.
• Toss onion, carrots, garlic, oil, and salt in a bowl.
• Transfer to baking sheet and roast in a 450 degrees F oven for about 40 minutes, or until the vegetables are not hard and have browned.
• During the last 30 minutes of roasting, toss vegetables every 10 minutes to ensure they do not burn on any one side.
• When millet is finished cooking, stir in chilies, beans, pine nuts and tamari.
• When vegetables are roasted, add those to the millet mixture as well.
• If you are using left over millet, it might be clumpy. Take some extra time to mash all the ingredients together so the millet is not in large clumps.
• Dish can be eaten now if you do not want to make patties.
• To continue and make patties, you have two choices:
  • First is to let the mixture cool and firm up just enough so you can handle it to make patties with your hands. It could take about an hour.
  • Second is to refrigerate the mixture overnight and then form patties which can be baked.
• Put parchment paper down on a baking sheet. If you do not have parchment paper, you can oil your baking sheet.
• Patties can even stick a little to a non-stick baking sheet which messes up the patties, so I greatly prefer parchment paper because it always makes for very easy removal.
• Using your hands, probably want to keep them a little wet, take about 1/3 cup of the mixture, shape it into a patty, and place it on a the baking sheet.
• If the mixture seems a little dry or crumbly, and it is difficult to form the patties, add some water until it gets a little mushy so that the patties can be easily formed, and so they stay together.
• If the mixture seems a little too wet, add some brown rice flour.
• Repeat making patties using all of the millet-bean mixture.
• You should end up with about 16 small patties.
• If desired, spray a little oil on each patty. This will make them brown nicely and give them a lightly crisp crust.
• Roast in a 400 degrees F oven for about 25 minutes, or until the patties are golden brown and have crispy edges.
• Flip the patties half way through to get both sides brown and so they do not burn on any one side.
• If the mixture was cold from the refrigerator when you started, check to make sure that the patties are sufficiently warmed through.
• Variations:
  • For richer patties, add some ground ground pumpkin seeds when combining millet, beans, and vegetables.
  • Use leftover cooked millet and leftover roasted vegetables for faster preparation.
  • If you would rather not spend the time roasting the vegetables, you could saute them in the olive oil, and add the salt at the end. This takes less time, but requires more attention than roasting.
  • This mixture can also be formed into small bite sized servings, and served as an appetizer. Very suitable finger food.

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