Millet Vegetable Cakes

from The Passionate Vegetarian, p. 825

Ingredients

1 small or 1/2 large beet

1 carrot

3 c. Basic Moist-Style millet

1/2 c. canned beans (baby butter or navy), rinsed and well drained

2 T tahini

3 to 5 cloves garlic, peeled and split

Juice of 1 lemon

1 T tamari or shoyu soy sauce

Salt and freshly ground black pepper to taste<

Cooking spray

Accompaniments

Directions

1.  Using the grater blade of a food processor, grate the beet and carrot.  Transfer the vegetables into a large bowl containing millet.  Set aside.

2.  Without washing the food processor, replace the grater blade with the S blade.  Add the beans, tahini, garlic, lemon juice, and tamari.  Process untril very smooth.  Work this mixture into the millet, using your hands.  Taste and add salt, pepper and perhaps more tamari, until the mixture is to your liking.

3.  Shape the mixture into patties 3 1/2 to 4 inches wide, and about 1 1/2 inches thick.  (ok for them to be larger than most veggie burgers because millet coheres so well).

4.  Spray a large skillet, preferably non-stick, with the cooking spray, and heat it over medium high heat.  Let it get good and hot, then add the millet cakes and lower the heat to medium-low.  Let the cakes cook fairly slowly, 8 to 9 minutes, before gently flipping them.  Cook on second side for about 6 minutes.