Thursday, March 08, 2007

Rosemary Millet and Sun-Dried Tomato Patties


5 Tbsp. olive oil
2 cloves garlic, peeled and chopped
2 Tbsp. fresh rosemary, finely chopped
1 1/2 cups water
1 1/2 Tbsp. chicken-style seasoning
1/2 tsp. sea salt
2/3 cup uncooked millet, rinsed
1/2 cup silken tofu
8 sun dried tomatoes, oil packed and chopped

Warm olive oil in saucepan. Add the garlic and cook until browned. Add rosemary and cook for 1 minute more. Add the water, chicken-style seasoning, and salt. Bring to a gentle simmer. Stir in the millet. Cover and adjust to low heat. Cook without stirring until the millet has absorbed all the liquid and is tender (25 - 30 minutes). Remove from heat and allow to stand, uncovered, for 5 minutes. Cool to room temperature. In a food processor, combine half the millet with the silken tofu and process until smooth. Stir this mixture into the remaining whole millet. Gently add the tomatoes and adjust seasoning. If more flavor is desired, add a dash of Bragg's Liquid Aminos or garlic powder. Form the mixture into 8 small 'cakes' or patties. In a large skillet over medium-heat, warm the remaining 3 tablespoons olive oil until very hot (but not smoking). Gently set the cakes in the oil. Lower the heat slightly and cook, turning once, until crisp and golden brown on both sides, about 10 minutes total.

Yield: 8 cakes, serving 4

*If the mixture needs more binding, add 1 - 2 Tbsp. garbanzo/fava flour.

5 comments:

  1. Thank you I am so loving your recipes. Clarice

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  2. These sound just delicious. Your recipes all look terrific.

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  3. Thank you for your kind comments. If you try the recipe, don't be afraid to adjust the seasonings. I have a hard time writing recipes down, as I usually keep my stand-by's handy for adjusting to taste: garlic powder, onion powder, chicken-style seasoning, and Bragg's Liquid Aminos. Taste and you'll come up with just the right combo for your tastes! :)

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  4. These sound really good. I'll have to give them a try. Hope you enjoyed the cake the other day.

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  5. I'm allergic to soy. Any suggestions about an alternative to the tofu in the recipe?

    It sounds really delicious.

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