Northeast African Millet Patties

Millet is one of the oldest grains known to be cultivated by humans, and is one of the staple foods in many parts of the world like India, northern China, Korea, Japan, Russia and eastern Europe, and of course Africa where it is thought to have originated thousands of years ago. Although in North America it's primarily grown as livestock fodder, millet is a highly nutritious grain for humans, as well as non-glutenous and non-acid-forming to make it one of the most easily digestible and least allergenic of grains. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is also particularly high in the minerals iron, magnesium, phosphorous, and potassium. The only drawback is that its hull is rich in phytic acid, but a good soaking overnight in water at room temperature allows enzymes to break down the phytic acid.

These easy-to-prepare millet patties are a great way to enjoy the mildly sweet and nutty flavor of millet. This recipe has been a staple in my kitchen for many years, and I never tire of it when I need an easy and nourishing food.

Northeast African Millet Patties

Recipe by Lisa Turner Cuisine: African Published on April 11, 2007 Simple and nourishing golden brown millet patties with a wonderful nutty taste Preparation: 5 minutes Cooking time: 40 minutes Print this recipe Ingredients: 1 cup millet 2 cups water 3/4 cup tahini or nut butter 1 small onion, finely diced 1 1/2 teaspoons celery seed 2 tablespoons tamari (soy) sauce, or to taste Instructions: Rinse the millet and soak in the water at room temperature for 6 hours or overnight Bring the water and millet to a boil, the quickly turn down the heat to low and cover. Simmer for 20 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and let sit uncovered for a few minutes to cool down. Add all the other ingredients and mix well. Form into patties and fry over medium heat in a lightly oiled pan for a few minutes on each side until brown. Serve as is or with condiments or chutneys. Alternatively, the millet may be served when warm without frying. It's delicious this way as well. Makes 4 to 6 servings

I like everything spicy, so I decided to serve the millet patties with some of my mushroom curry. India meets Africa. Yum!

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