Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: makes 6 burger patties
1/2 cup foxtail millets
1 cup potatoes, boiled, peeled and mashed
1 cup carrot, grated
1 cup peas, boiled and drained
1/2 cup fresh cilantro / coriander, finely chopped
1/2 cup onions, diced
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp jeera/cumin powder
4 tsp olive oil
2 cups bread crumbs
In a small saucepan, bring 1 cup water to a boil; add millets, bring to a rolling boil, then reduce to low; cover, and cook for about 12 minutes until all the liquid has been absorbed.
Turn off the heat, fluff with a fork and set aside. This should yield 1 cup cooked millets.
In a mixing bowl, combine the cooked millet, mashed potatoes, egg, carrot, cilantro, and all the powders. Divide the mixture into 6 equal portions.
Grease your hands with a little oil. Mold them into 3/4 inch patties. Chill the patties in the fridge for 10 minutes to firm up.
Dip the patties in breadcrumbs to coat on both sides. Add a few teaspoons of olive oil in a pan over medium heat. Cook the patties, about 3 minutes each side until golden brown.
Serve it in burger buns, in flatbread wraps or just as veggie millet cutlets with some dipping sauce on the side. Enjoy!