Sweet Potato, Chickpea and Millet Patties

Now my reason for writing is to share my vegetarian family's journey and this recipe does exactly that.  Believe it or not, I have never cooked with millet before.  I've used various types of quinoa, amaranth, spelt, cous cous and other grains but never millet.  And I love it!  And more importantly, so does the family. 

Sweet potato, Chickpea and Millet patties

This recipe is all about healthy, nutrient dense vegetarian food that serves our bodies, especially young growing bodies, well.  It is high in complex proteins, very low in fat and sodium, and most importantly tastes great. It also makes a large quantity so is great for entertaining or freezing. 

Hulled millet is best to use as the tough shell has been removed making it quicker to cook without any reduction in nutrients.  It has a mild, nutty flavour and is easy to digest so it's great for little tummies!  Millet is nearly 15% protein, is rich in fibre, B-complex vitamins and essential amino acids and contains some vitamin E. Millet is also high in minerals such as iron, magnesium, phosphorus, and potassium.  It's a versatile grain and in fact I cooked extra to make a tasty dessert for the kids mixed yoghurt and berries.

Millet grains

These patties could be served as a burger, with a light salad topped with yoghurt, or as we enjoyed them in the midst of winter, with Thermomix mashed potato, greens and rhubarb chutney.  Veggie dad loves his mashed potato, enough to lick the bowl clean.  Summer loves brussel sprouts (or fairy cabbages as we call them) and usually steals extras from dad.  And little Finn does a great job at self feeding brocollini (little trees).

Sweet Potato, Chickpea and Millet Patties in the Thermomix

600g water for steaming
100g hulled millet (can be soaked for 2-3 hours)
350g sweet potato chopped
180g chickpeas (soaked overnight and cooked or use 1 tin)
1 onion
1 clove garlic
1 carrot roughly chopped
1 zuchinni roughly chopped
1/2 MC sunflower seeds
1 tsp each cumin, coriander
1/2 tsp paprika, garam masala
handful of flat lead parsley or coriander

Place water in TM bowl and millet in steamer basket and insert
Place sweet potato in Varoma dish and cook 25 min Varoma sp 2 then set aside.
   (while waiting, prepare the other ingredients then play with the kids!)
Chop onion and garlic (5 sec sp 6)
Saute with 10g olive oil and spices (2 min 100° sp 2)
Chop carrot, zuchinni and sunflower seeds (4 sec sp 6)
Add chickpeas and mix (2 sec sp 6)
Add millet, sweet potato and parsley and mix until combined using spatula to assist (approx 30 sec sp 4)

Form into patties and coat in fresh breadcrumbs (I use frozen multigrain homemade breadcrumbs as shown in Everyday Cookbook)
Pan fry 5 minutes each side until golden.

Enjoy!