Millet, Ttempeh & Mushroom Patties
If you prefer, you can bake them on lightly oiled baking sheet at 375 degrees until lightly browned. Serve with spicy mayonnaise ( stir 2 tsp. Srirache sause into 1/4 cup mayo ) atop arugula leaves.
1/2 cup uncooked Millet, rinsed
1/2 medium sweet potato, unpeeled,chopped ( about 1/1/2 cups)
1/ 1/2 cup vegetable broth
1 Tps sesame oil
1/2 cup sliced shitake mushrooms
4 oz. gluten-free tempeh, crumbled into small pieces
1 small bunch green onions, thinly sliced ( white and some green parts
2 cloves garlic, minced
1 Tps. low-sodium, wheat-free tamari
2 Tps. mirin Vegetable oil ( if you choose to fry them instead of bakeing them )
Chopped fresh cilantro or arugula for garnish topped with the spicy mayonnaise.
1. Combine 1st three ingredients in medium pot. Bring to a boil, reduce heat, cover, and cook over medium heat until millet is tender and broth is absorbed, about 25 minutes. Turn off heat and let stand 5 minutes, coverd.
2. Meanwhile, heat sesame oil in large skillet and saute’ mushrooms, tempeh, green onions, and garlic for 6-7 min., or until tempeh is browned. Stir in tamari and mirin; cook for 2 min., scraping up browned bits. Transfer to a dish and set aside. Wipe out skillet.
3. When millet mixture is done, mash with a potato masher; stir in tempeh mixture until creamy and thick. Season with salt and pepper. When cool enough to handle but still very warn, quickly form into patties.
4. Heat vegetable oil in skillet over medium heat and cook patties until lightly browned about 3 minutes per side. Arrange on a platter and serve hot with garnishes and mayo. Enjoy !