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

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