To be completely honest, millet doesn’t normally equal yummy in my mind.   It’s all in the preparation, I know this now, which is why, when I opened up my copy of Clean Eating and saw the recipe for millet patties, I decided it would be something I wanted to try.   I’ve been looking for good source of whole grain that will cover the nutritional bases and still fill me up pretty well.   The original recipe calls for the patties to be cooked in a skillet and then baked, but I just baked them.  And I swapped out the sunflower seeds for flax meal.   It turned out pretty tasty and paired just great with kale and goat cheese.  Sylvi ate right up and was a little mad at me when I ate the last bite.  It’s a great change from couscous and vegetables for any lunch! 

Millet Patties (adapted from Clean Eating Jan/Feb 2012)

• 1 cup whole millet, cooked
• 1 small onion, diced
• 1 carrot, finely shredded
• 2 cloves garlic, minced
• 1/2 cup zuchinni, shredded
• 2 Tbsp. flax meal
• 1/4 cup. finely shredded Parmesan cheese
• 1 large egg, beaten
• 1 Tbsp. dried parsley (or 2 Tbsp fresh if you have it)
• 1/4 tsp. red pepper flakes
• 1/2 tsp. paprika
• 1/2 tsp. sea salt
• 1/2 tsp. dried mustard
• 1/4 tsp. freshly ground pepper
• Olive oil