Millet Patty – FSP
Servings
6Serving size
1 sandwich
COOKING TIME
60 minutes
Ingredients
| 3 cup Water |
| 1 cup Millet, raw |
| 10 piece Tomatoes, sun-dried (chopped)(NOT oil packed) |
| 1 clove Garlic, raw (minced) |
| 1/3 cup Green olives (pitted, chopped) |
| 1/4 cup Seeds, sunflower seed kernels, dried (raw, unsalted) |
| 1/4 cup Parmesan cheese (cup) |
| 1 Tbsp., drained Capers (drained, rinsed, and minced) |
| 2 tsp., leaves Dried oregano |
| 1 Tbsp. Olive oil |
| 6 roll Whole wheat hamburger buns |
Instructions
Combine the millet and 3 cups of water in a pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes. Drain if necessary and transfer the millet to a bowl.
When cool, add the sun-dried tomatoes, garlic, olives, sunflower seeds, cheese, capers, and oregano. Stir well, mashing the ingredients together. Use dampened hands to form 6 patties.
Cooking options
Heat the olive oil in a large skillet and cook the patties until lightly brown and crisp, about 4 minutes on each side.
OR
Lightly brush each patty with olive oil and place on air fry tray. Cook at 375F for 3-4 minutes, turn over and cook an additional 3-4 minutes.
Assemble sandwiches as desired.
Optional toppings (not included in Nutrition Facts): Lettuce, spinach, tomato, sliced onion, sliced cucumber, mustard.
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Special Diet Information
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Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.