Ingredients:
- 1 cup millet, rinsed
- 1 can (15 oz) pinto beans, drained and rinsed (or 1 1/2 cups cooked pinto beans)
- 1 tablespoon olive oil (for cooking)
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (preferably whole wheat or gluten-free)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon smoked paprika (for smokiness)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander (optional)
- 1 tablespoon tomato paste
- 1 tablespoon ground flaxseed (optional, as a binder)
- Salt and pepper, to taste
- Olive oil, for frying
Instructions:
- Cook the millet:
- In a medium pot, bring 2 cups of water to a boil. Add the rinsed millet, cover, and reduce the heat to low. Simmer for about 15 minutes, or until all the water is absorbed and the millet is tender. Fluff with a fork and set aside to cool slightly.
- Prepare the bean mixture:
- In a large bowl, mash the pinto beans with a fork or potato masher until mostly mashed but still with some texture (a few whole beans are fine).
- Add the cooked millet to the beans and stir to combine.
- Sauté the aromatics:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and lightly browned. Add the minced garlic and sauté for another minute until fragrant.
- Stir in the smoked paprika, cumin, and ground coriander. Cook for another 1-2 minutes to let the spices bloom.
- Mix the patties:
- Add the sautéed onions and garlic mixture to the bean and millet mixture. Stir in the soy sauce, tomato paste, breadcrumbs, ground flaxseed (if using), and season with salt and pepper to taste. Mix everything until fully combined. If the mixture feels too wet, add a little more breadcrumbs; if it’s too dry, add a splash of water.
- Shape the patties:
- Divide the mixture into 6-8 portions and shape each into a patty, about 1/2 inch thick.
- Cook the patties:
- Heat a little olive oil in a skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes on each side, or until golden brown and crispy.
- Serve:
- Serve the patties on buns, with fresh greens, avocado slices, or your favorite toppings. You can also enjoy them with a side of roasted vegetables or a salad.
Tips:
- Vegan sauce options: These patties go wonderfully with vegan mayo, ketchup, mustard, or tahini sauce.
- Make ahead: You can refrigerate the uncooked patties for up to 2 days or freeze them for longer storage.
- Flavor variations: Feel free to experiment with adding other spices like chili powder for extra heat or a dash of liquid smoke for an even smokier flavor.
These Smoky Millet Pinto Bean Patties are a flavorful and satisfying meal that’s easy to prepare and full of wholesome ingredients. Enjoy!
