Mar 17, 2012


i needed to find a use for the millet that i excitedly bought in manor foods last weekend - and burgers sounded like a great idea... here is the recipe i used to whip up some tasty, heathy, vegan millet burgers that will leave you wanting more!


3/4 cup of uncooked millet
1 cup of chickpeas (soaked overnight and precooked), mashed
1 cup of finely grated carrot
1/4 cup of finely diced onion
1/2 sunflower seeds, roughly chopped
2-3 tablespoons of corn flour (dissolved in a tiny bit of warm water)
2 garlic cloves, finely chopped
1/4 fresh coriander, finely chopped
1 teaspoon of chilli powder
salt and pepper to season

to cook the millet add it to a dry pot over high heat and stir constantly for 3-4 minutes until fragrant and the millet is 'popping' (being careful not to burn it!). once toasted, add 1/2 cup of boiling water. bring to a boil, then reduce the heat and cover. cook until all liquid has absorbed (roughly 20-25 minutes). remove from the heat and leave to stand, keeping it covered, for 5 minutes. uncover and ‘fluff’ the millet with a fork.

combine the cooked chickpeas, garlic, coriander and chilli powder. add to the cooled millet. add the finely grated carrot, onion and sunflower seeds. season and add the corn flour mix 1 tablespoon at a time until the mix holds together. form the burgers using 1/4 cup of the mixture and fry in a little oiled frying pan over medium-high heat until golden/slightly charred on both sides. serve with some red pepper relish and a side salad or in a burger bun with the lot!

Makes 11 medium burgers

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