Beet Burgers with Millet and Salba Seeds
based on recipe at Greenkitcenstories.com
½ cup millet, rinsed in hot water
1 cup water
¼ t. salt
Pinch fennel seeds, crushed
1 ½ large beets, peeled and grated
½ large zucchini, grated
1 large carrot, grated
½ red onion, very thinly sliced
1 salba egg (3 T. water combined with 1 T. salba/chia seeds and allowed to sit 10 minutes)
1 t. kosher salt
¼ – ½ t. black pepper
Olive oil for pan
Combine rinsed millet, water, fennel and salt in saucepan with tight-fitting lid. Bring to a boil, cover, reduce heat to low and cook 15 minutes or until fluffy. Meanwhile prepare salba/chia “egg” by mixing the water and seeds in a small glass and allowing to it to sit and congeal for 10 minutes.
Combine vegetables (I used a mandoline to grate quickly) with all remaining ingredients in large bowl and mix well. Add cooked millet.
Heat a couple tablespoons of olive oil in a large sauté pan. Cook one test patty to see if salt/spices need to be adjusted, then cook 3 or 4 at a time, re-coating the pan with oil as needed. Cook about 3 minutes on each side.
Wonderful served on bread or pita with goat or cream cheese. We all loved these — Ella ate six of these patties for dinner!