- Yield: 4 servings
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 90
- Carbohydrate Content: 7g
- Fat Content: 7g
- Fiber Content: 2g
- Protein Content: 2g
- Saturated Fat Content: 0.5g
- Sodium Content: 210mg
- Sugar Content: 2g
Millet and Chickpeas Patties
Every good vegan patty needs something to bind the ingredients and millet is a perfect choice. My mini-burgers are the perfect 'meat alternative' for anyone who wants to try vegan patties. I love millet, it add a yummy nutty flavour for the burgers. I hope you enjoy this version of patties 🙂
- millet - 100g
- chickpeas - 1 can (drained and chopped)
- gram flour - 4 tablespoons
- garlic - 1 clove (crushed)
- onion - 1/2 (chopped)
- carrot - 1 (peeled and grated)
- red pepper - 1/2 bell (seeds removed and chopped)
- fresh coriander - 2 tablespoons (chopped)
- ground cumin - 1 tablespoon
- sea salt - to taste
- rainbow peppercorn - to taste (freshly ground)
- vegetable oil - 100ml
- sesame seeds - for sprinkling
- Boil the millet according to package instruction or this is a great way to use up leftover millet if you have some from a previous meal.
- Cool and fluff millet and transfer into a big bowl. Add chickpeas, carrot, onion, garlic, pepper, coriander and cumin. Season with salt, pepper and mix everything together.
- Add gram flour to the patty ingredients, one tablespoon at a time. Mix thoroughly and try forming a ball. If it holds its shape, proceed to forming patties, or add more of the gram flour. If you like - sprinkle with some sesame seeds.
- Heat oil in a frying pan over medium heat. Add each patty to hot oil and fry until golden brown on both sides. Remove to paper towels to absorb excess oil.
- Sprinkle the patties with a little extra sesame seeds, if like you, and serve hot with tomato/chilli relish and salad on the side.