Serves 8
20 mins
INGREDIENTS
Patties
240g tinned lentils, rinsed and
drained
100g millet
Large pinch salt
½ tbsp olive oil
2 garlic cloves, finely chopped
1 small onion, diced
½ red pepper, diced
400g tin red kidney beans,
drained, rinsed and lightly mashed
60g grated carrot
Pinch ground black pepper
2 tsp ground cumin
1 tsp dried parsley
½ tsp chilli flakes, optional
30g linseeds
25g oats
30g potato flour
1 egg
2 tbsp olive oil
DIRECTIONS
Preheat oven to 180°C.
Heat a small pot over a medium to high heat, drizzle half of the olive oil into the pot and pour in the millet.
Toast the millet for about 5 minutes, until lightly golden. Pour in 1 ½ cup of water, a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, until al dente.
Remove from the heat, drain if needed, and pour the millet into the bowl.
Add canned lentils and red kidney beans to the millet bowl.
Heat the remaining half of olive oil in a saucepan over medium heat. Add onions and cook until the onions soften, add garlic and spices and cook until fragrant.
