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Title: Black Bean Millet Patties

1 1/2 T olive oil
1 1/2 T ground cumin
2 1/2 t ground coriander
1 1/2 t ground fennel
2 t mustard seeds
1/2 t chili powder
0 - pinch of red pepper flakes
1/2 C onions, finely chopped
2 T tahini
1 T mild miso
3 C cooked millet
1/2 C black beans, cooked
3 T currants
1/2 C fresh parsley, chopped
1 t balsamic viengar
0 - salt and pepper to taste
1/2 C coarse flour for coating
1/2 T olive oil

In a skillet, heat the olive oil over medium high heat. Add cumin, coriander, fennel, mustard seeds, chili powder, red pepper flakes, and a pinch of salt. Cook for a few minutes until very fragrant and the mustard seeds begin to pop. Add onions and stir. Reduce the heat a little and cook for another 3-4 minutes until onions soften.

remove from heat and stir tahini and miso into the warm mixture. In a large mixing bowl, combine this mixture with remaining ingredients (except flour and breadcrumbs) and mix well. If the mixture does not hold together when pressed, add a little whole wheat flour, breadcrumbs, or extra tahini.

Scoop mixture out with your hands to form patties. Lightly coat patties in coarse flour. In a skillet coated with a little olive oil, fry patties over medium heat for 6-8 minutes on each side, until lightly browned.

From Everyday Vegan
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