- 1 cup Millet
- 2 1/2 cups Water
- Grapeseed Oil for frying
- 1 medium Onion, minced
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Chile Powder
- 1 tablespoon Paprika
- 2 teaspoons Ground Cumin
- 1 1/2 cups cooked Black Beans
- 1 cup Corn, fresh or frozen
- Freshly ground Black Pepper or Hot Pepper Sauce
- 1/2 cup Cornmeal
Rinse millet, place in saute pan over medium heat and toast for 3-4 minutes, stirring continuously. When millet begins to take on a nutty aroma, add water, cover, reduce heat to low and cook until all water is absorbed (about 25 minutes). Remove from heat and set aside to cool slightly.
In large skillet or Dutch oven over medium heat, saute onion in grapeseed oil until soft (about 3 minutes). Add salt, chile powder, paprika and cumin and stir to combine. Add black beans and corn and remove from heat. Add cooked millet and mash together. Season to taste with pepper, then stir in cornmeal a little at a time until batter is stiff.
Preheat large skillet over medium heat (Terry uses cast-iron to yield a nice crispy crust) and add 2 tablespoons of oil. Scoop and form mixture into 2-inch balls. Working in batches and adding more oil as needed, place balls in skillet and press down to form patties. Repeat until skillet is full. Fry 3-4 minutes per side. Place cooked patties on a baking sheet, cover with foil to keep warm in the oven until ready to serve.
Note: To reheat leftovers, wrap in foil and bake at 350 degrees Fahrenheit for 15 minutes.
Makes 10 hearty patties.
Reprinted with permission, from Clean Food.
Read the blog post where this recipe originally appeared: Vegan Black Bean and Millet Patties Recipe