Millet and Vegetable Patties with Red Pepper Dressing

Servings: Serves: 4

Nutritional Information:

Per serving (253g)

Calories 246, Fat 11g, Saturates 1.8g, Carbohydrate 33g, Sugars 6g, Fibre 6g, Protein 7.7g, Salt 0.31g




Preheat the oven to 200°C/400°F/ Gas 6. For the dressing, place the red peppers on a tray to roast for 20 minutes, until the skins start to colour and become loose. Once cooked, allow the peppers to cool before peeling away the skins and removing the seeds.


Add the peppers, cashews, water, lemon juice and garlic to a food processor and blend until smooth. Set aside.


For the millet patties, add the millet and water to a saucepan over a medium heat and boil for 15 minutes until the millet is cooked.


In a non-stick frying pan over a medium heat add the onion, garlic, carrot, parsnip, pepper and courgette and fry for 4-5 minutes until the vegetables soften.


Add the cooked vegetables, millet, cumin, parsley, almond milk, ground flaxseed and buckwheat flour to a bowl and mix well. Mould this mixture into 16 equally-sized patties.


In a large non-stick frying pan, fry the patties over a medium-high heat for 3-4 minutes. Then transfer to a tray and bake in the oven for 10 minutes, before serving with the pepper dressing.


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