Thank goodness for partners. Dara has really stepped up her game over the last couple months and has picked up my blog slack. It’s been a crazy but wonderful time. My hubby was off on paternity leave for 6 weeks and we took a family road trip to the Maritimes (so. much. seafood.). That, and my babe turned one and I’m back to work!
Truthfully, it’s nice to be back to work and back to a routine. I really loved so much of time off with my daughter but I was ready to get back to the world and ready to let her learn about it. Daycare gave me my fair share of anxiety, but she transitioned really smoothly and seems happy there already. Best baby ever.
This recipe comes courtesy of my friend Shauna, a fellow RD, who runs a private practice and regularly offers really unique cooking demonstration classes. I’ll actually be assisting her in an upcoming class about spiralizing! How on trend is that?!
She sent this recipe on over to me for a test and I’ve made them THREE times.
The recipe is straightforward and very easy to put together, so don’t be intimidated by the long ingredient list. If you’ve never cooked with millet before, it’s a snap. It has a really mild flavour and when pan fried, gives the patties a perfectly crunchy coating.
Shauna’s original recipe calls for ½ cup of cilantro. I’m a no-go on cilantro so I subbed with parsley.
All the aromatics (herbs & zest) give these patties a bright fresh flavour. Sub in your faves!
Refrigerating the mixture is important because it allows the panko, millet and baking powder to absorb some of the liquid and makes forming the patties much easier, so don’t skip this step. The patties are pretty delicate until they start to cook through, so pack them together as tightly as possible.
Trust me, you will just swoon over the crispy factor of the crust.
Vibrant Green Veggie Patties
Friend and fellow RD Shauna Lindzon
- 1 Small bunch broccoli (chopped into medium florets)
- 1 Small onion (peeled and quartered)
- 3 cloves garlic (peeled)
- 1 cup cooked millet (see instructions in recipe note)
- ½ cup panko bread crumbs
- ½ cup grated parmesan cheese
- ½ cup finely chopped parsley
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped chives
- 1 tablespoon baking powder
- 1 teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 2 Large eggs
- 2 tablespoons canola oil (divided)
To cook millet: Bring 1 cup of water to a boil. Add ½ cup of millet, return to a boil, cover and reduce to a simmer for 15 minutes. Remove from heat (keep covered) for 10 minutes, fluff with a fork. Feel free to snack on remaining millet with a little soy sauce!
||In a food processor, combine broccoli florets, onion and garlic and pulse until pieces are roughly the size of rice grains. |
||Transfer broccoli mixture to a large bowl and add remainder of ingredients. Mix until combined and place in refrigerator for 10 minutes. |
||Remove from refrigerator and form into small patties (pack them tightly), about 2 Tbsp each. Mixture should make 15-18 patties. |
||Heat 1 Tbsp of canola oil in a large frying pan over medium heat. Fry each patty for 4-5 minutes each side, until a golden crust forms and patty is cooked through. Fry the second batch with the remaining canola oil. |
||Serve along side a creamy lemony dip (¼ cup mayonnaise, ¼ cup greek yogurt, juice of ½ a lemon and s&p to taste) |