Ingredients:
1/2 cup Millet
+ 1/2 cup Quinoa Ancient Blend
2 1/2 cups water
1/2 cup grated beetroot
3/4 cup organic tofu drained, roughly crumbled
3/4 cup red onions roughly chopped
1 Tbsp tamari
5 Tbsp Buckwheat Flour
15 large leaves of fresh basil
1/4 cup mixed seeds I used a mix of sunflower seeds and, pumpkin seeds
Salt and pepper to taste
1 Tbsp Bittersweet Herb Farm New England Barbecue Seasoning
2 Tbsp of your choice of Bittersweet Herb Farm Infused Oil to fry patties in.
2 Tbsp Olive oil
+ 1/2 cup Quinoa Ancient Blend2 1/2 cups water
1/2 cup grated beetroot
3/4 cup organic tofu drained, roughly crumbled
3/4 cup red onions roughly chopped
1 Tbsp tamari
5 Tbsp Buckwheat Flour
15 large leaves of fresh basil
1/4 cup mixed seeds I used a mix of sunflower seeds and, pumpkin seeds
Salt and pepper to taste
1 Tbsp Bittersweet Herb Farm New England Barbecue Seasoning
2 Tbsp of your choice of Bittersweet Herb Farm Infused Oil to fry patties in.
2 Tbsp Olive oil
Directions:
In a saucepan, place the millet and quinoa. Cover with cold water, close the lid and bring to boil.When the water is boiling remove the lid and cook on low heat for 10-15 minutes. It is cooked when the grains are sticky and soft and the water has been absorbed. Stir every so often to avoid the grains from sticking to the saucepan. Pour into a drainer. Let set until there is no more steam coming from it.
In a food processor add the grated beetroot, basil, Tamari, crumbled tofu, seed, red onion and Bittersweet Herb Farm New England Barbecue Seasoning .
Process until it forms a moist and chunky pinkish mixture - about 1-2 minutes. If needed, stop the food processor scrap down the side and process again until it forms a consistent crumbly and pinkish mixture.
Add the cooked and drained Quinoa and Millet blend. Process again.until it forms a pink paste. Add the buckwheat flour, salt and pepper. Blend to combine. Refrigerate in a bowl for 15 minutes to firm up slightly.
Slightly oil your hands with olive oil and forms 8 patties and place on a plate.
In a food processor add the grated beetroot, basil, Tamari, crumbled tofu, seed, red onion and Bittersweet Herb Farm New England Barbecue Seasoning .
Process until it forms a moist and chunky pinkish mixture - about 1-2 minutes. If needed, stop the food processor scrap down the side and process again until it forms a consistent crumbly and pinkish mixture.
Add the cooked and drained Quinoa and Millet blend. Process again.until it forms a pink paste. Add the buckwheat flour, salt and pepper. Blend to combine. Refrigerate in a bowl for 15 minutes to firm up slightly.
Slightly oil your hands with olive oil and forms 8 patties and place on a plate.
Refrigerate for 1 hour to firm up..
In a frying pan add 2 Tbsp of your choice of Bittersweet Herb Farm Infused Oil and 2 Tbsp Olive oil.
Place the patties into the warm olive oil gently with your hands to avoid them from breaking. Let fry for 3-5 minutes on one side before turning them over. Cook on both sides until crispy.
In a frying pan add 2 Tbsp of your choice of Bittersweet Herb Farm Infused Oil and 2 Tbsp Olive oil.
Place the patties into the warm olive oil gently with your hands to avoid them from breaking. Let fry for 3-5 minutes on one side before turning them over. Cook on both sides until crispy.