I have been making these wonderful veggie burgers since long before the gluten-free craze set in, and for no other reason than that I am devoted to experimenting with every single grain out there. As satisfying as a meat burger, only much lighter and much more nutritious! You won’t think about millet as bird-feed after this!

Ingredients:

3 cups water
1 cup millet
1/2 cup soy or other gluten-free flour
1 large onion, grated
1 large carrot, grated
2 ribs celery, peeled and grated
1 teaspoon thyme
Pinch cayenne
1 egg
Salt and pepper to taste

Oil for frying

Instructions

Bring water to a boil. Reduce flame to medium, add the millet and cook covered, until tender, about 30 minutes (or a little less, until tender)

Heat the oil in a large nonstick skillet to come up about 1/3 inch. Transfer the millet to a mixing bowl. Add all remaining ingredients and mix thoroughly. Form patties with the mixture, and throw in the hot oil. Fry 2 minutes on each side, or until just golden. Drain on paper towels, and serve hot, alone or with Green Goddess Sauce (recipe below)

GREEN GODDESS SAUCE

Ingredients:

1 small bunch flat parsley
1 bunch watercress, stems and all
3 tablespoons capers
3 cloves garlic
Salt and pepper to taste.
1 cup low fat mayonnaise (or 1/2 pound silken tofu + 1/4 cup olive oil)
2 tablespoons Dijon mustard

Instructions:

Blanch the parsley and watercress in boiling water for about 1 minute. take out and rinse under cold water. Squeeze perfectly dry. Transfer to a food processor with all remaining ingredients, and process until smooth

Filed under: Gluten Free Recipes, Kosher Recipes, Pareve Recipes, Vegetarian Recipes