This millet recipe might surprise you. So easy and quick to make, the list of ingredients is small and unpromising but the results are great. They are yummy, savory little vegetarian patties, burgers, rissoles - I'm not sure what name best describes them - but when I first made them for dinner, they made a big impression.
Before dinner, I gave a little pre-taster to my husband and kids and they just went mad for them. The two little ones made a stampede for the dinner table so that they could have more and they were gone so fast, I wondered why I hadn't made more - especially as the girls didn't leave much for Joe and me!
This is a good millet recipe for lunch or dinner to serve with some salad or vegetables. I think it would also make a really good vegetarian appetizer served with chutney.
Rather than frying onions and herbs and adding them to the millet, in this recipe I boil the herbs and onion with the millet. That may seem odd and rather old-fashioned but it is a technique I like a lot. It cuts down on oil and really improves the flavour of the grain.
1 cup (180g) millet
2 cups of water
½ teaspoon of salt
1 teaspoon of dried thyme
2 shallots or 1 small onion, finely chopped
¾ cup/90g grated sharp/mature cheddar cheese (or another good savory vegetarian cheese)
freshly ground black pepper
Sunflower or peanut oil for frying
First dry roast the millet grains by placing them in a dry saucepan over a medium heat. Stir regularly for 3 to 4 minutes. You will begin to notice a lovely, almost popcorn-like aroma which means it's time to add the water. Add the water with the salt, thyme and shallot or onion. Cover and bring up to the boil. Now lower the heat as low as you can and cook very slowly for about 15 minutes until all of the water has been absorbed and the millet is light and fluffy.
Remove the millet from the heat, season with some ground black pepper and stir in the cheese while the millet is still warm. Mix well to combine and allow to cool a little. When it is cool enough to handle, take golf ball sized pieces of the mixture and shape into little round patties. You will get about 8 patties. Here's what they look like before cooking.
Heat a thin layer of oil in a skillet or frying pan and set over a medium-high heat. Make sure the oil is hot, then carefully add the patties. Cool for about 2 minutes each side until golden brown. Serve immediately with a green salad and relish or chutney.