How to Make Herby Millet & Veggie Patties with Lemon Tahini Yogurt (Dairy-Free)
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Rinse millet and cook with water: bring to a boil, cover, then simmer for 18 minutes until water is absorbed. Cool slightly.
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In a large bowl, combine cooked millet, zucchini, carrot, parsley, chives, salt, garlic powder, and chickpea flour. Form mixture into 6 small patties.
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Heat olive oil in a nonstick skillet over medium heat. Cook patties 3-4 minutes per side until golden and crisp.
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Meanwhile, whisk together coconut yogurt, tahini (or sunflower seed butter), lemon juice, and salt for the sauce.
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Serve patties hot, drizzled with lemon yogurt sauce. Optional: serve over fresh greens.
Pro Tips for Perfect Herby Millet & Veggie Patties with Lemon Tahini Yogurt (Dairy-Free)
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of dry millet, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Herby Millet & Veggie Patties with Lemon Tahini Yogurt (Dairy-Free)?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Herby Millet & Veggie Patties with Lemon Tahini Yogurt (Dairy-Free)?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for dry millet?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.