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Thanksgiving guide

Spicy Millet and Zucchini Patties

Spicy Millet and Zucchini Patties

Looking for a new whole-grain option? Simple, economical, and tasty to the max, millet cooks up like brown rice and quinoa. Rich in iron, B vitamins and calcium, it has a mild corn flavor and is naturally gluten-free. These easy-to-prepare millet patties are a great way to enjoy the sweet and nutty flavor of millet. Perfect for weeknight dinners or picnics, you’ll be never tired of these patties when you need an easy and nourishing food for kids.

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Ingredients for Spicy Millet and zucchini Patties

Makes 12-13 patties:

  • 1 1/3 lbs (600g) of cooked millet (count 1 volume uncooked millet for 2 volumes water)
  • 2 grated zucchini
  • 2 coffee spoons malt yeast
  • 1 handful of seaweed flakes
  • Spices (pepper, turmeric, cumin, nettle powder…)
  • 1-2 tablespoons tamari
  • 2 cloves garlic, crushed
  • 3/4 cup (140g) buckwheat flour
  • Chopped herbs of your choice
  • 1/2 lb (200g) of ground meat or tomato sauce – optional


Cooking the millet
1. Rinse the millet and soak in the water at room temperature for at least 6 hours or overnight.
2. Bring the water and millet to a boil, then quickly turn down the heat and cover. Simmer for 20 minutes until the water is absorbed. Remove from heat, fluff with a fork, and let sit uncovered for a few minutes to cool down.

Cooking the patties
Grate the zucchini with the skin on. Press thoroughly into a colander to drain the water from the vegetable.
2. Combine all ingredients into a large bowl. Shape patties and fry in a hot pan with a bit of neutral oil (sunflower).
3. Serve with sauce of your choice — yogurt sauce, mustard, tahini, or pesto.

Christina Cherrier
Recipe editor
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