If you havent figured it out yet, Ive snuck off for the weekend to visit my family and friends! Its a quick trip, Im playing hair stylist for my sisters prom on Friday, and Im planning on spending the weekend walking barefoot along the beach near my parents house and taking lots of unnecessary trips to Trader Joes. Youre jealous, I know. My apologies for that one. However I do have a delicious recipe to share with you to make up for my absence in the blog world this sunny weekend!
This recipe is based on one from one of my new favorite cookbooks, These ecipes are just how they sound- clean and healthy without lots of added ingredients. Simple whole foods, spices, and not much else, letting the flavors of the natural ingredients shine. Just how I like it.
I was instantly drawn to this recipe for millet black bean patties because, well, I love millet and I love black beans, simple as that! I thought they would be perfect to take on our 12-hour road trip to Rhode Island because they sound so portable, but I wanted to add a few more things to make them a near complete meal.
Aside from cooking black beans beforehand and cooking the millet (which I like to do in a rice cooker, cheater cheater) this recipe is incredibly simple and comes together beautifully. I chose to cook them in the oven instead of in a pan like the original recipe suggests because I was afraid the oil would make them too soggy to take on the road. They also freeze beautifully once cooked, so they would be a wonderful make-ahead meal for busy nights! Just pop from the freezer, throw it on a pan and bake at around 350 until heated through.
Millet Black Bean Patties with vegetables and corn
Based on a recipe in Clean Eating by Terry Walters
1 cup (dry) millet
1 medium onion, chopped small
1/2 tsp chili powder
1/4 tsp paprika
1/4 tsp cumin
pinch garlic powder
sea salt, to taste
2 carrots, grated
2 large handfuls baby spinach
1 1/2 cups cooked black beans
1 cup frozen corn
1/2 cup cornmeal or flour, as needed
1. Preheat oven to 375 degrees. Line baking pan with parchment paper, set aside.
2. Cook millet with 2 1/2 cups water in a saucepan or rice cooker. Set aside to cool.
3. In a large sautee pan, sautee onion until translucent. Add spices and toast for about 30 seconds. Add in carrots and cook for about 2 minutes until softened. Add spinach and let wilt.
4. Stir in black beans and corn, cooking for 1-2 minutes until flavors meld. Place bean/vegetable mixture in a large bowl with millet. Mash together well, season to taste.
5. Add in cornmeal or flour of choice until mixture comes togeteher and is easy to handle. Form into large patties (makes about 8-10) and place on parchment-lined baking sheet.
Note: If you add too much flour and the mixture is crumbly, a bit of oil helps solve this!
6. Bake in oven for 15-20 minutes per side until slightly browned. Cool slightly before serving.
What kind of foods do you like to take on the road? Were also big fans of kale chips, dehydrated veggies and fruit and snap pea crisps! Oh, and granola bars and trail mix, of course 😉