Northeast African Millet Patties

Northeast African Millet Patties

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 fiber, 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 flavor 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 PattiesNortheast African Millet Patties
Recipe by
Cuisine: African
Published on April 11, 2007

Simple and nourishing golden brown millet patties with a wonderful nutty taste

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Ingredients:
  • 1 cup millet
  • 2 cups water
  • 3/4 cup tahini or nut butter
  • 1 small onion, finely diced
  • 1 1/2 teaspoons celery seed
  • 2 tablespoons tamari (soy) sauce, or to taste
Instructions:
  • Rinse the millet and soak in the water at room temperature for 6 hours or overnight

  • Bring the water and millet to a boil, the quickly turn down the heat to low and cover. Simmer for 20 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and let sit uncovered for a few minutes to cool down.

  • Add all the other ingredients and mix well. Form into patties and fry over medium heat in a lightly oiled pan for a few minutes on each side until brown. Serve as is or with condiments or chutneys.

  • Alternatively, the millet may be served when warm without frying. It's delicious this way as well.

Makes 4 to 6 servings

I like everything spicy, so I decided to serve the millet patties with some of my mushroom curry. India meets Africa. Yum!

7 comments:

Krista said...

Wow, all of your recipes look scrumptious! I just discovered your blog, and it is a great resource of recipes. I love foods with lots of spices/herbs, and ethnic foods, and you are giving me so many great ideas! Thanks!

Mary said...

Sounds easy and delicious! I'm trying millet for the first time and looking for thing to do with it. Thanks!

LAj said...

Very good, appreciated by all my family!
Thank you

Shannon said...

I tried this recipe, but the texture did not turn out dry like your photo, yours look more like a cake. I think my millet might have too much water & soft, and did not form so well as patty.
Anyway it turns out yummy too, especially the crust!

Anonymous said...

Hi..
I am just discovering your recipes, which all look wonderful! I am so happy I stumbled upon your site.
I am trying this recipe for the first time tomorrow and would love to know how many servings this recipe is for? Thanks so much.

Lisa said...

Thank you for stopping by and I hope you do enjoy my recipes. I would say this recipe serves 4.

Anonymous said...

Thanks so much for the speedy response :) I think I will double it. Can't wait to try many of your recipes..very excited!