Millet Burgers

From Lorna Sass' Complete Vegetarian Kitchen

Ingredients:

2 cups tightly packed moist-cooked millet

1/3 cup grated carrots or beets

3 tablespoons whole wheat flour

3/4 teaspoon ground cumin seeds

1/2 teaspoon ground coriander seeds

1 tablespoon oil plus oil for shallow frying

2 to 3 tablespoons minced fresh herbs, such as parsley or dill, or 1/2 t-3/4 teaspoon oregano

3 tablespoons toasted sunflower seeds

salt and lots of freshly ground black pepper to taste


Instructions:

Blend everything together except the oil for frying.

Taste and adjustseasonings. The mixture should be assertively flavored.With moistened hands, shape the mixture into patties about 3 inches aroundby 1/2 inch thick. Brush a large cast iron skillet or griddle lightly with oil and fry thepatties until browned on both sides, pressing down with a spatula to flattenthem. Alternatively, the burgers can be baked on an oiled baking sheet at 425 until heated through and lightly browned (about 8 to 12 minutes).

Serve warm or at room temperature.