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August 08, 2020 1 min read

Ingredients:


3 cups millet, washed and strained

7 cups of water

2 tsp salt

3 medium carrots, minced in food processor

2 celery stalk, minced in food processor

2 Tbsp Coconut Aminos

2 Tbsp sunflower seed butter

1/4 cup Mama Emma’s mix

1 Tbsp Lemon juice

1 cup of fresh parsley and dill, minced in food processor 

1 tsp dried sage

½ cup Avocado or Sunflower Oil


Preparation:

  1. Rinse millet well, add water, salt and bring to boil
  2. Reduce heat to low, cover and cook for 25 minutes
  3. Move the hot millet to a large bowl and stir in all ingredients
  4. Allow to cool before handling, then taste and adjust for salt, lemon, and coconut aminos
  5. Place a small bowl of cold water nearby. This will make it easier to form patties.
  6. Dip hands in water and then form flat patties 3 inches round and 1 inch thick. Spread them out evenly on a parchment-lined baking sheet.
  7. Bake at 375 degrees for 30 minutes or until golden brown.
  8. Serve with Cucumber Dill Tzaziki Salad

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