Mar 30 …
Lemon Millet Patties
1 cup millet
1 cup water
pinch sea salt
2 small carrots, chopped
1 to 2 green onions, chopped
1 small handful fresh parsley
2 to 3 teaspoons finely grated lemon zest
3 to 4 Tablespoons freshly squeezed lemon juice
¼ teaspoon sea salt or Herbamare
3 to 4 Tablespoons virgin coconut oil, for sautéing
To cook the millet, rinse the dry millet in a fine-mesh strainer under warm running water. Place the rinsed millet, water, and sea salt into a medium pot with a tight-fitting lid and bring to a boil. Reduce the heat to low and cook for 30 minutes.
To make the patties, place the carrots, chopped green onions, parsley, lemon zest, lemon juice, and sea salt in a food processor and pulse a few times. Add the cooked millet and continue to pulse until just mixed.
Form the millet mixture into patties. Heat the coconut oil in a large skillet over medium heat. Add the patties and lightly sauté on both sides.
Yield: 4 servings
The Whole Life Nutrition Cookbook by Alissa Sergersten and Tom Malterre, MS, CN, pg 288