I’ve never cooked with millet before, so when my cousin suggested that we make millet patties, I was intrigued. Millet is a grain that is similar to couscous, but a bit larger, stickier and fluffier- making it the perfect base for homemade patties. We began by finely slicing leeks, capsicum and grating one large carrot.
We threw all of these into a large pan with a generous amount of olive oil over medium heat, and continued to stir the mixture while it sauteed. We also began boiling the millet, which takes quite sometime.
While my cousin was watching the millet mixture, I started on the pesto. I added salt & pepper, some freshly chopped basil, a big clove of garlic, plenty of pine nuts, EVOO and some grated gruyere cheese.
When making homemade pesto, you can decide on the consistency of the pesto- creamy, oily etc- by how many pine nuts you add, as well as the amount of cheese. Because we were using ours as a topping for the patties, we decided to make it fairly creamy, hence the large amount of pine nuts. Also if you are vegan, simply leave out the cheese!
At this point, the millet mixture was ready to be turned into patties. After making sure our hands were nice and clean, we dove into the millet. We lightly shaped the millet into small patties- you can make them larger if you like, although it will be more difficult to keep them together in the pan when they’re frying.
While I was making the millet patties, my cousin began warming up sesame oil in a small pan for frying. We were a little apprehensive about using sesame oil, because we weren’t quite sure how well it would go with the pesto, but it was really delicious! The sesame oil gave the patties a really subtle flavour that I really loved.
Finally everything was ready to go, and we served the patties immediately out of the pan, while they were still piping hot. We plated up with some fresh rocket and the roasted veggies, drizzling everything with the pesto. It made for a delicious, super healthy meal!