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.
2 Tbsp. Olive oil
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. Stir every so often to avoid the grains from sticking to the saucepan. Pour into a drainer. Let it set until there is no more steam coming from it. It is cooked when the grains are sticky and soft, and the water has been absorbed.
Add the grated beetroot, basil, Tamari, crumbled tofu, seed, red onion, and Bittersweet Herb Farm New England Barbecue Seasoning in a food processor.
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. Add the buckwheat flour, salt, and pepper. Blend to combine. Process again until it forms a pink paste. Refrigerate in a bowl for 15 minutes to firm up slightly.
Slightly oil your hands with olive oil, form 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.