Red Lentil, Chickpea and Millet Patties

We vegetarians don't have to give up on some classics from the meat eating days. For example, burgers. As an alternative, consider the ever popular vegetable and bean burgers. I think part of their popularity is because they're a quick solution to feed a guest who is a vegetarian if you aren't sure what to serve. In addition, many vegetarians enjoyed burgers before giving up meat. I remember eating veggie burgers, the store-bought variety, shortly after I gave up meat. Partly that was because I was only just beginning to explore the rich culinary options available, and veggie patties were easy, even if they didn't really taste all the wonderful some of the time.

Once I started cooking more and learning about world cuisines, veggie burgers weren't on the menu all that much. Even when I dine out, over the years restaurants have developed a wider range of offerings for vegetarians, so I usually choose something else.

However, sometimes there is nothing quite like a burger, especially when they are packed full of protein and flavor like these spiced up patties. There's nothing bland or boring about these. And certainly substantial, as lentils, chickpeas and millet are the shining stars. They really are a complete meal, even without bread.

A new favorite, these burgers would please even your most carnivorous friends.

It may look like a long list of ingredients and instructions, but really they are easy to make up, even if a bit time-consuming. I boiled my grain and legumes the day before, and fried up my vegetables and spices. Stored covered in the fridge overnight, all I had to do when I wanted to make dinner was to add the remaining ingredients, shape into patties and bake for about 20 minutes.

I didn't actually build a burger with them though. I served them on homemade whole wheat sweet potato flat breads with salsa and chunks of avocado on the side. Feel free to serve them with burger buns with your favorite condiments. The patties hold together well with an almost succulent texture, so they would work well served like that.

Red Lentil, Chickpea and Millet Patties

Recipe by Lisa Turner Published on February 4, 2015 Spicy and flavorful, these patties made with chickpeas, millet and lentils make a hearty, substantial and nourishing burger alternative Print this recipe Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup millet (1 1/2 cups cooked) 4 to 6 sun-dried tomatoes 1/2 cup red lentils 1/2 tablespoon olive oil 1 small onion, diced 1 medium carrot, diced 2 to 3 fresh chilies, seeded and minced 1 teaspoon turmeric 1 teaspoon paprika 2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon asafetida (optional) 1/3 cup hemp seeds 1/4 cup rolled or steel-cut oats 1 tablespoon Dijon mustard 1/4 cup chickpea (besan) flour 1 tablespoon ground flax seeds mixed with 3 tablespoons water (or 1 egg) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the chickpeas and millet separately. Cover the chickpeas with water and soak for 8 hours or overnight. Cover the millet with 1 cup of water and soak for 8 hours or overnight in a small saucepan. Drain and rinse the chickpeas, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until soft. Drain and set aside. Meanwhile, bring the millet and water to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and set aside for 5 minutes before fluffing with a fork. While the chickpeas and millet are cooking, rinse the lentils and place in a small saucepan with 1 cup of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until soft. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop finely. Set aside. In a large bowl, combine the millet, chickpeas and lentils. Heat the olive oil in a medium pan over medium heat. When hot, add the onion and carrot and sauté for 5 minutes or until the vegetables soften. Add the chilies, sun-dried tomato and spices and asafetida if using. Cook for another few minutes. Add this mixture to the bowl and stir into the millet, chickpeas and lentils until well combined. Next stir in the hemp seeds, oats and mustard. Cover the bowl and chill in the refrigerator for at least 1 hour or longer. Line a baking sheet with parchment paper and preheat an oven to 350°. To make the patties, stir the flour into the mixture and then the flax seed or egg. When everything is well combined, shape into patties roughly 1/2 inch thick and 5 inches in diameter. Press firmly while doing to make sure they hold together. Transfer the patties to the baking sheet and bake for 10 to 12 minutes. Gently flip the patties and bake for another 10 minutes until they turn a nice golden color. Serve warm on flat breads or buns. They are also delightful on their own with some salsa and avocado. Makes 9 to 10 patties

This is my contribution to My Legume Love Affair, a monthly event celebrating legumes started by lovely Susan, now administered by me and kindly hosted this month by Shaheen.

Other patties to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Quinoa Goat Cheese and Parmesan Cakes
Chickpea Pumpkin Burgers
Chickpea Quinoa Vegetable Burgers

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Audio accompaniment: Robert Rich

Millet and Chickpea Flour Crêpes with Spinach

I've often noted that millet is an under-appreciated grain. And that's strange, because it has a unique and nutty texture that is a bit lighter than rice and a fine accompaniment to any meal requiring a grain side. In addition, it works well as part of a main entrée too.

A substantial meal accompaniment, chickpea flour, spinach, carrot and spice shine along with the millet in these Indian crêpes.

I served them up with a mushroom curry for dinner.

Millet and Chickpea Flour Crêpes with Spinach

Recipe by Lisa Turner Cuisine: Indian Published on January 20, 2015 Quick and easy, these soft thin savory Indian pancakes are made from a hearty millet, spinach and vegetable batter Print this recipe Ingredients: 1 cup chickpea flour (besan) 1 cup cooked millet or quinoa (1/3 cup dried) generous handful of fresh spinach leaves 1 1/2 tablespoons hemp or flax seeds 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon mustard powder 1/4 teaspoon cayenne 1/4 teaspoon asafetida 1/2 tablespoon nutritional yeast (optional) 1 teaspoon baking powder juice from 1/2 small lemon (1 tablespoon) 2 cups water 1 teaspoon sea salt 1 shallot, finely chopped 1 to 2 green chilies, seeded and finely chopped 1 small carrot, finely chopped sesame oil for frying Instructions: In a blender, combine the chickpea flour, millet or quinoa, spinach, hemp seeds, spices and asafetida, nutritional yeast if using, baking powder, lemon juice, water and salt. Blend until you have a smooth batter. Transfer this mixture to a large bowl and stir in the shallot, chilies and carrot. Heat a non-stick frying pan over medium heat and brush with a bit of oil. When hot, add about 1/2 cup of the batter with a ladle and quickly spread out to a thin 6-inch circle using the back of the ladle. Cook for about 5 minutes until the bottom is golden brown, then flip the crêpe and cook for another 4 minutes or the other side is golden brown. Remove from the pan. Repeat until all of the batter is used, keeping the cooked crêpes warm under foil wrap. Serve hot or warm with accompaniments of your choice. Makes 10 crêpes

Other Indian quick breads you may enjoy:
Fenugreek Leaf Dosa
Sri Lankan Coconut Roti
Makki Di Roti (Griddle Cooked Corn Bread)
Indian Rice Flour Pancakes

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Audio Accompaniment: 4 Years by Origami Sound

Pinto and Green Bean Fry with Millet

In my opinion, millet is an under-appreciated grain. Lately, I have been guilty of neglecting this nutty-tasting grain that resembles couscous but is packed with more nutrients and flavor. Here it comes together in a simple and zesty Mexican-style stir-fry that is well-balanced with the addition of pinto beans, crunchy green beans and sweet corn.

You may also consider using quinoa in place of the millet though I found the texture of the cooked millet worked quite well in this dish. The spicing and technique could be used for any combination of vegetables and grains that one fancies to serve as a substantial side.

Pinto and Green Bean Fry with Millet

Recipe by Lisa Turner Cuisine: Mexican Published on May 30, 2014 Simple, zesty and hearty chili-seasoned pinto bean, green bean, corn and millet stir-fry Print this recipe Ingredients: 1/3 cup dried pinto beans (1 cup cooked) 1/3 cup millet 2 tablespoons olive oil 3 to 4 green onions, trimmed and thinly sliced 1 clove garlic, minced or crushed 2 jalapeños, seeded and finely chopped 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup corn, fresh or frozen 1 teaspoon chili powder 1/2 teaspoon chipotle powder 1/2 teaspoon ground cumin 1 teaspoon dried oregano 1 large tomato, finely chopped 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the pinto beans and soak in enough water to cover for 8 hours or overnight. At the same time, rinse the millet and soak in 2/3 cup of water. Drain the pinto beans and rinse. Transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. Meanwhile, bring the millet to a boil, reduce heat to low, cover, and simmer until the water is absorbed — about 15 minutes. Let sit for 5 minutes and then fluff with a fork. Set aside. Heat the oil in a large skillet over medium heat. When hot, add the green onions, garlic and jalapeños, and stir for a minute. Add the green beans and stir for 4 minutes until they begin to soften. Add the corn, stir for another few minutes, then add the spices and stir to coat the vegetables. Now add the tomatoes to the pan and simmer for a few minutes until the tomato is softened. Stir in the pinto beans and millet and cook for another few minutes until the tomatoes are thickened and everything is heated throughout. Stir often. Season with salt and pepper and serve hot or warm. Makes 4 to 5 servings

More millet recipes you may enjoy:
Northeast African Millet Patties
Spicy Curried Millet and Vegetable Soup
Indian-Style Millet

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Audio Accompaniment: Nicolas Bacher