Whoops, these patties went so quick, I did not even get a chance to take a photo of the finished ones! Here it is, my most photogenic veggie burgers to date (apart from those scary beetroot ones, of course).
Again, I did not use a scale, so will use approximations:
1 1/2 – 2 cups of millet
half a dried baguette, soaked in water and squeezed dry
finely chopped shallots and garlic
hot paprika powder
ground nutmeg, coriander and caraway
finely chopped herb salad and/or fresh parsley, coriander, chives, rocket (whatever you can get your hands on – I ended up with lots of herb salad thanks to the ‘reduced to clear’ section at the 24hrs supermarket)
some finely chopped red peppers (or paprika flakes)
(I may have put some nuts, mustard and ketchup, too!)
Roast the millet in a non-oiled pan for a bit. Add vegetable stock. Cook millet until just soft or still a little bit hard. Leave to cool. Add all other ingredients. From this mixture, form some patties and fry them crispy on both sides. They taste best inside pitta bread, with things like houmous, mustard, ketchup, tzatziki, sour cream, relish and/or salad.