Roasted Pumpkin Millet and Herb Patties

Roasted Pumpkin Millet and Herb Patties
  1. 1 small pumpkin (medium butternut squash)
  2. 1 zucchini, shredded
  3. olive oil, sea salt + black pepper
  4. 2 cups cooked millet, cooled
  5. 1 large free-range egg
  6. 3 cloves garlic, finely chopped
  7. 1/2 cup panic breadcrumbs
  8. 2 good big handfuls of fresh herbs, roughly chopped (I used flat parsley, rosemary, sage and thyme)
  1. Preheat oven to 400F. Peel and de-seed pumpkin (squash) and chop into small pieces. Place onto a baking tray, drizzle with olive oil and season well with salt + pepper. Give it a good mix, then roast for 20-25 minutes, turning once during cooking, until golden and tender. Remove from the oven and set aside to cool.
  2. When pumpkin has cooled, place into a medium bowl along with remaining ingredients and mix well to combine. The pumpkin will break up, this is okay but try to keep a few little chunks intact too. Set mixture aside for 5 minutes to rest and absorb excess moisture. Heat a little olive oil in a large frying pan and shallow-fry tablespoonfuls of mixture for 1-2 minutes on either side, or until cooked through and golden. Transfer patties to a paper towel-lined plate while you continue to cook the remaining mixture.
  3. Sprinkled the patties with a little extra flaked salt if you like, and serve hot with cranberry relish (recipe found in Condiments section) and salad on the side.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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