Millet is one of the oldest grains known to be cultivated by humans, and is one of the staple foods in many parts of the world like India, northern China, Korea, Japan, Russia and eastern Europe, and of course Africa where it is thought to have originated thousands of years ago. Although in North America it's primarily grown as livestock fodder, millet is a highly nutritious grain for humans, as well as non-glutenous and non-acid-forming to make it one of the most easily digestible and least allergenic of grains. It is nearly 15% protein, contains high amounts of fibre, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is also particularly high in the minerals iron, magnesium, phosphorous, and potassium. The only drawback is that its hull is rich in phytic acid, but a good soaking overnight in water at room temperature allows enzymes to break down the phytic acid.
These easy-to-prepare millet patties are a great way to enjoy the mildly sweet and nutty flavour of millet. This recipe has been a staple in my kitchen for many years, and I never tire of it when I need an easy and nourishing food.
|Northeast African Millet Patties|
|Recipe by Lisa Turner|
Published on April 11, 2007
Simple and nourishing golden brown millet patties with a wonderful nutty taste
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