Roasted Pumpkin Millet and Herb Patties October 31, 2019 by Jill Foucre Leave a Comment Roasted Pumpkin Millet and Herb Patties 2019-10-31 17:21:08 Print Ingredients 1 small pumpkin (medium butternut squash) 1 zucchini, shredded olive oil, sea salt + black pepper 2 cups cooked millet, cooled 1 large free-range egg 3 cloves garlic, finely chopped 1/2 cup panic breadcrumbs 2 good big handfuls of fresh herbs, roughly chopped (I used flat parsley, rosemary, sage and thyme) Instructions 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. 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. 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/