1/4 cup carrots, cut into matchsticks
pinch of sea salt
2 cups leftover millet
1/4 cup minced parsley
whole wheat flour, if needed
Boil the carrots with a pinch of sea salt in about 1/2 inch of water for 2 to 3 minutes, or until soft. Save the water for a sauce. Strain the carrots and mix them together with the cooked grain and parsley.
Fashion into patties. If too dry, add a little whole wheat pastry flour with a little water to moisten to keep the shape of the patty. If too wet, roll the patties in dry wheat flour.
After shaping, deep-fry the patties in hot oil for a few minutes. Cook the patties until they are golden and crunchy.
Burgers may be served covered with a sauce made from carrots and onions cooked with a little shoyu, grated fresh ginger and kuzu to thicken, or they may be served with a dip.
Buckwheat is also excellent prepared in this way.
Minced and boiled celery and rinsed and boiled arame are also commonly added to grains when making burgers.
Normally onions and scallions are not used when deep-frying because they become too watery.
Leftover beans can also be cooked in this way. Lentils and chickpeas are best. Kidney and azuki beans usually become too dark when deep-fried.
Michio and Aveline Kushi