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1 hour, 10 minutes
Serving Ideas: Serve with salsa if desired.
- Roasted vegetables (especially the garlic clove halves) heighten the flavor of these patties. I like the
chunks of vegetables in the patties, rather than a completely uniform texture.
- Read the recipe directions to see if you might like to make this a day ahead, or maybe earlier in the day (depending on your plans).

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
(or leftover cooked millet and
skip millet cooking instructions)

ROASTED VEGETABLES
1 small onion, chopped
4 large carrots, sliced 1/4" 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
(see "Glossary of Cooking Terms" for more information about cooking beans)
(or refried beans, canned or home-made)
1/4 cup pine nuts
1 tablespoon tamari soy sauce
Makes 8 servings.
MILLET
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 (also sometimes called a "flamer tamer") can be helpful during the
simmering process to insure that the millet will not burn to the bottom of the pan.)

ROASTED VEGETABLES
While millet is cooking, roast vegetables. Toss onion, carrots, garlic, oil, and salt in a bowl. Transfer to
baking sheet (it should not need to be oiled since the vegetables are oiled) and roast in a 450 degree F
(230 degree C) oven (no need to preheat 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.

FINISHING
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 (could take about an hour). Second is to refrigerate the mixture overnight, and then form patties
which can be baked.

BAKING PATTIES
To prepare the patties:
Put parchment paper down on a baking sheet (if you don't 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 degree F (200 degree C) oven (no need to preheat 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).

Per serving: 120 Calories; 3g Fat (18% calories from fat); 7g Protein; 27g Carbohydrate; 0mg Cholesterol; 327mg
Sodium
 
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