Robyn’s Recipes: Millet, Tempeh, and Mushroom Patties

Millet, you say? Isn’t that a main ingredient in birdseed? Why yes, it is, but it’s not just for the birds any more. This often overlooked ancient grain is an excellent alternative to more common grains, and has a versatile, mildly nutty flavor. It is high in fiber, iron, B vitamins, phosphorus, and magnesium, and is easily digestible and soothing to the stomach.

I found this recipe in a free magazine at the health food store and its use of millet was intriguing. I had a jar of millet sitting in the pantry waiting to be eaten for quite a while, but was never quite inspired to experiment with it until the first time I made these. These patties can be eaten over greens, with various toppings, or on a bun as a veggie burger. Leftover patties can easily be re-heated in a frying pan, or they can even be frozen for later between pieces of waxed paper. I usually double the recipe because of this.

Ingredients for 6 patties:
1/2 cup uncooked millet, rinsed
1/2 medium sweet potato, unpeeled
1 1/2 cups vegetable broth
1 tablespoon sesame oil
1/2 cup sliced mushrooms
4 ounces organic tempeh, crumbled into small pieces
1 small bunch green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon Bragg’s or tamari/soy sauce
2 tablespoons mirin (I used rice vinegar)
Vegetable oil for baking/frying

Toppings:
Ketchup
Mango chutney
Spicy mayo (1/4 cup Vegenaise + a squirt of Sriracha)
Avocado
Arugula
Sprouts

1. Preheat oven to 375. Combine millet, sweet potato, and broth in a medium pot. Bring to a boil, reduce heat, cover, and cook over medium heat until millet is tender and broth is absorbed, about 25 minutes. Turn off heat and let stand 5 minutes, covered.
2. Meanwhile, heat sesame oil in a large skillet; saute mushrooms, tempeh, green onions, and garlic for 6-7 minutes, or until tempeh is browned. Stir in tamari and mirin, cook for 2 minutes, scraping up browned bits. Transfer to a dish and set aside.
3. When millet mixture is done, mash with a potato masher. Stir in tempeh mixture until creamy and thick. Season with salt and pepper. When cool enough to handle but still fairly warm, quickly form into patties about 4″ across and 1/2″ thick.
4. Arrange on lightly oiled baking sheet, brush tops with oil, and bake until lightly browned. Serve with any variety of toppings; I particularly like the spicy mayo/avocado/sprouts combination.

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