This is an easy recipe for vegan Mediterranean millet patties that are crispy on the outside, soft on the inside, and served with a creamy herb dip! These wholesome plant-based millet fritters or veggie cakes are gluten-free, egg-free, highly customizable and perfect as a yummy snack, side dish, appetizer, or even as a main course with a salad or on top of burger!
Healthy Vegan Millet Patties with Herb Dip
I love making vegetable fritters and patties because it allows me to transform my fave veggies into crunchy golden bite-sized treats. Just like my Zucchini Corn Fritters, Sweet Potato Falafel, Potato Cakes, and Baked Eggplant Fritters, which are super fun and delicious too! They are the perfect healthy grub that can be enjoyed in so many different ways!
Make them as nutritious snacks during game day or movie night, or as great finger food or appetizer at parties. They can be served on the side of crisp fresh salads or soups for light meals or eaten as a main dish with some mashed potatoes, pasta, or rice.
These millet patties are also great wrapped in tortillas or vegan naan to make wraps or put them between burger buns to make a yummy veggie burger! The serving suggestions are endless!
What is millet?
Millets are small, round cereal grains that are high in protein, antioxidants, and fiber content prevalent in Asian and African countries. It is known to have more health benefits compared to other cereals out there! It’s naturally gluten-free and is great in helping lower cholesterol and control blood sugar levels. Imagine having all those great benefits while munching on these tasty treats! A win-win, if you ask me!
Ingredient Variations
This recipe for vegan millet cakes is not only kid-friendly; it is great for the budget too! All the plant-based ingredients used are simple and easily available in the market. I bet the majority of these are just sitting in your pantry waiting to be used.
And the beauty of this recipe is that it is also quite flexible. You can make substitutions to make it work by using what you do have on hand!
- Cereals: Instead of millet, you could also try couscous. However, keep in mind that couscous requires less water and does not need to be cooked, only soaked. Therefore, please follow the package instructions if you will use this. I haven’t tried this recipe with other pseudocereals like amaranth or quinoa.
- Greens: Instead of parsley, you can use other herbs or leafy greens like basil, spinach, arugula, chives, cilantro, celery or carrot greens, or chard. Use a combination of any of these if you have them available for more fresh flavors.
- Nuts and seeds: Instead of pine nuts and sunflower seeds, you can also use chopped walnuts, macadamia, almonds, cashew nuts, or hemp, pumpkin or sesame seeds.
- Spices: Feel free to add other spices that you too! You can add a pinch of cayenne or chili powder to give it a bit of heat!
How to make Millet Patties
As always, I recommend checking out these step-by-step instructions first. The your can find the full recipe with exact measurements in the recipe card below!
Step 1: Cook millet and prep your veggies.
Start by cooking the millet in the vegetable broth and chop the veggies. Also, toast the pine nuts in a pan until golden brown. Then remove and sauté the onion and garlic for a few minutes in the same pan.
Step 2: Mix everything together.
In a bowl, combine the cooked millet, carrots, parsley, oats, pine nuts, and sunflower seeds, onions, garlic, tomato paste, vegan parmesan, Italian herbs, salt, and pepper. Then sprinkle the flax meal on top and mix everything together. Taste and add more salt and pepper if needed.
Tip: you can also chop the nuts and seeds beforehand.
Step 3: Cook and enjoy!
Now lightly moisten your hands and form the millet veggie mixture into either 8 large burger patties of 100 g each or make smaller fritters. Heat a bit of oil in a large frying pan and fry the patties on both sides until golden brown and crispy. Meanwhile, mix together all ingredients for the herb dip until creamy. Finally, garnish your millet cakes with fresh parsley and sesame seeds. Serve with the herb dip, lettuce and vegetables and enjoy!
Tips when Making Millet Veggie Fritters
- This recipe makes 8 large or 16 small patties. Make smaller ones if you want them to be extra crispy or make larger ones if you love a thick creamy interior.
- You can chop the nuts or seeds into smaller pieces depending on the texture you prefer.
- To prevent the millet cakes from falling apart, use a non-stick pan, maintain the oil temperature at medium-high, and do not flip them too soon.
- Remember to cook in batches and not overcrowd your pan to achieve a perfectly golden crunchy exterior.
- After frying, it’s best to place them on a wire rack first to keep them crispy.
- You can also bake these goodies if you prefer!
How to Store
These millet patties are great for making ahead and meal prepping. You can store both the fried and the raw patties in the refrigerator for 3 days or freeze them for longer storage. Just make sure to let them thaw in the fridge at least overnight before cooking.
These Vegan Millet Veggie Patties are:
- Gluten-free
- Dairy-free
- Eggless
- Kid-friendly
- Super healthy
- Quite customizable
- Easy to make
- Golden and crunchy
- Seriously tasty!
More recipes for vegan burger patties and fritters
- Spinach Potato Cakes
- Zucchini Corn Fritters
- Sweet Potato Falafel
- Classic Falafel
- Vegan Cevapcici
- Broccoli Cheese Tots
- Pulled Jackfruit Burger
- Best Bean Burger
- Pumpkin Quinoa Burger
- Veggie Beet Burger
If you try these vegan millet fritters, feel free to leave me a comment and a star rating! And if you take a photo of your healthy patties and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy cooking! 🙂
Vegan Millet Cakes (Veggie Patties)
Author:Ingredients
- ¾ cup (150 g) millet
- 1 ⅔ cup (400 ml) vegetable broth
- ½ cup (50 g) quick oats gluten-free if needed
- 1 large carrot grated
- ½ bunch fresh parsley or other herbs/leafy greens like basil, arugula, spinach
- 1 onion finely diced
- 4 garlic cloves finely chopped
- 2 tbsp pine nuts or other seeds or chopped nuts
- 3 tbsp sunflower seeds or other seeds or chopped nuts
- 2 tbsp tomato paste
- 3 tbsp vegan parmesan or nutritional yeast flakes
- 1 tbsp flax or chia meal
- 1 tbsp dried Italian herbs e.g. a mixture of basil, oregano, and thyme
- 1 tsp salt or to taste
- pepper to taste
- 2 tsp oil e.g. canola oil + more for frying the patties
To serve
- 1 recipe herb dip
- lettuce and vegetables of choice
- parsley
- sesame seeds
Instructions
*Note: check out the step-by-step photos in the blog post above!
- Cook the millet in the vegetable broth according to the package instructions and set aside.
- Meanwhile, grate the carrot, chop the parsley, finely dice the onion and finely chop the garlic.
- Toast the pine nuts in a pan without additional oil, stirring frequently, until golden brown. Then remove and set aside.
- Heat about 2 tsp of oil in the same pan and sauté the onion for about 2-3 minutes until translucent. Then add the garlic and sauté for another minute. Set aside.
- In a bowl, combine the cooked millet, carrots, parsley, oats, pine nuts, and sunflower seeds (if you like, you can chop the nuts and seeds), onions, garlic, tomato paste, vegan parmesan, Italian herbs, salt, and pepper. Then sprinkle the flax meal on top and mix everything together. Taste and add more salt and pepper if needed.
- Lightly moisten your hands and form the mixture into either 8 large patties of 100 g each or make smaller ones.
- Heat about 2 tablespoons of oil in a large frying pan and fry the patties on both sides until golden brown and crispy.
- Meanwhile, mix together all ingredients for the herb dip until creamy.
- Garnish your millet patties with fresh parsley and sesame seeds. Serve with the herb dip, lettuce and vegetables and enjoy!
Notes
- Millet: Instead of millet, you could also try couscous. However, keep in mind that couscous requires less water and does not need to be cooked, only soaked. Therefore, please follow the package instructions.
- Greens: Instead of parsley you can use other herbs or leafy greens like basil, spinach, arugula, chard, celery or carrot greens or a combination of different ones.
- Spices: Feel free to use your favorite spices.
- Please read my blog post for further information such as make ahead, storing and freezing instructions.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Leave a Reply