Just a little note on cooking millet if you are planning on keeping some as leftovers… it has a tendency to clump together into one large mass once it’s cooked, so make sure you fluff things up with a fork once it’s cooked and if you are not eating it right away, come back to it every 5 minutes or so while it’s cooling, continuing to fluff it up with the fork, breaking up any little clumps as you do. This way when you transfer it to a container and store it in the fridge, you will be greeted with lovely fluffy millet the next day. Which is much more appealing I think…
roasted pumpkin, millet + herb patties
You can cook millet specifically for this recipe following the instructions on this post, or this is a great way to use up leftover millet if you have some from a previous meal. Roasted kumara (sweet potato) would be a lovely change from the pumpkin and leftover cooked quinoa can be used instead of millet, it that’s what you have at hand. Here in Australia/New Zealand we call everything pumpkin, but for my US readers, what you know as butternut squash is perfect to use here. I use Kialla organic hulled millet.
750g piece pumpkin (approx. 1/4 medium pumpkin or 1/2 medium butternut squash)
olive oil, sea salt + black pepper
2 cups cooked millet, cooled
1 large free-range egg
3 cloves garlic, finely chopped
1/4 cup millet flakes (lupin or quinoa flakes could also be used, or rolled oats if tolerated)
2 tablespoons arrowroot or GMO-free cornflour
2 good big handfuls of fresh herbs, roughly chopped (I used flat parsley, chives + thyme)
salad greens and tomato relish to serve, optional
Preheat oven to 200C/400F. Peel and de-seed pumpkin (squash) and chop into 2cm pieces. Place onto a baking tray, drizzle with olive oil and season well with salt + pepper. Give it a good mix, then roast for 20-25 minutes, turning once during cooking, until golden and tender. Remove from the oven and set aside to cool.
When pumpkin has cooled, place into a medium bowl along with remaining ingredients and mix well to combine. The pumpkin will break up, this is okay but try to keep a few little chunks intact too. Set mixture aside for 5 minutes to rest and absorb excess moisture. Heat a little olive oil in a large frying pan and shallow-fry tablespoonfuls of mixture for 1-2 minutes on either side, or until cooked through and golden. Transfer patties to a paper towel-lined plate while you continue to cook the remaining mixture.
Sprinkled the patties with a little extra flaked salt if you like, and serve hot with tomato relish and salad on the side.