Millet Burgers with Green Goddess Sauce Recipe
Millet burgers are proof that millet is not just birdfeed!
I have been making these wonderful veggie millet burgers since long before the gluten-free craze set in, and for no other reason than that I am devoted to experimenting with every single grain out there. Their preparation is very much like making latkas, but making them larger for a main course. As satisfying as a meat burger, only much lighter and much more nutritious!
The tiny millet grain is a nutritional powerhouse!
You will love the Green Goddess Sauce that tops these millet burgers. It will go with any of my vegetable latkas and burgers
- 3 cups water
- 1 cup millet
- 1/2 cup soy or other gluten-free flour
- 1 large onion, grated
- 1 large carrot, grated
- 2 ribs celery, peeled and grated
- 1 teaspoon thyme
- Pinch cayenne
- 1 egg
- Salt and pepper to taste
- Oil for frying
Green Goddess Sauce
- 1 small bunch flat parsley
- 1 bunch watercress, stems and all
- 3 tablespoons capers
- 3 cloves garlic
- Salt and pepper to taste.
- 1 cup low fat mayonnaise (or 1/2 pound silken tofu + 1/4 cup olive oil)
- 2 tablespoons Dijon mustard
Blanch the parsley and watercress in boiling water for about 1 minute. take out and rinse under cold water. Squeeze perfectly dry. Transfer to a food processor with all remaining ingredients, and process until smooth
Bring water to a boil. Reduce flame to medium, add the millet and cook covered, until tender, about 30 minutes (or a little less, until tender)
Heat the oil in a large nonstick skillet to come up about 1/3 inch. Transfer the millet to a mixing bowl. Add all remaining ingredients and mix thoroughly. Form patties with the mixture, and throw in the hot oil. Fry 2 minutes on each side, or until just golden. Drain on paper towels, and serve hot, alone or with Green Goddess Sauce (recipe included)
I truly enjoy receiving your recipes. It would be most helpful if you would supply the nutritional values for all your recipes.
I believe I have responded to this query, but I thought you would like to know that my next book deals entirely with whole foods and good nutrition