passion for food and cooking

Millet and Vegetable Patties

Millet and Vegetable Patties

This was the first time I’ve cooked millet. It is very similar to couscous with taste and look and it is very good for you.

The pattie recipe is adapted from one of many cookbooks I own -Beautiful Food by Jody Vassallo. I cooked the patties two ways. Cooked on stove top with olive oil (minus the chia and sesame seeds) or in the oven so it is completely up to you.

This is really delicious and healthy and the Jalapeños Yoghurt really complitments it.


Makes: 26 patties
1 cup millet, rinsed
1 tin of chickpeas, drained
handful of fresh parsley
1 tbsp tahini
1 tsp curry powder
1 egg
1 small onion, grated
1 carrot, grated
1 zucchini, grated – liquid squeezed out
1 cup grated pumpkin
2 tbsp black chia seeds
4 tbsp sesame seeds
salt and pepper

Jalapeños Yoghurt:
200 g jalapenos
half a bunch of coriander + stalks, washed really well
1/2 cup natural greek yoghurt


1. Preheat oven to 200° and line two baking trays with baking paper.

2. Put the millet into a medium pot with 2 cups of water and bring to a boil. Reduce the heat to the lowest setting possible, cover with a lid and cook for 20-25 minutes until tender and all the water is absorbed. Set aside to cool.

3. In a food processor, combine the chickpeas, parsley, tahini and curry powder and blitz until smooth. Transfer to a bowl and add in the grated vegetables and millet and season with salt and pepper. With wet hands, shape small amounts of mixture into patties.
Cooking in oven:
– When you are shaping the patties, then press them in the sesame & chia coating. Place on the tray and bake for 30 minutes until crisp and golden.
Cooking on stove top:
– When you are shaping the patties, place them in a frypan over medium low heat with a little olive oil and cooking for 4 minutes on each side until cooked and golden. (the chia & sesame seeds would burn so don’t use them in this step).

4. While patties are cooking, place jalapeños and coriander leaves + stalks in a food processor and blitz until combined & smooth. Mix HALF with natural greek yoghurt and place in the fridge until ready to use. (Pop the remaining jalapeños mix into the fridge and use another day). If mixture is too spicy for you then add more sour cream – go by your own taste.

5. When patties are all cooked, serve with Jalapeños Yoghurt as an entree or meal with salad. Enjoy!

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