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5 from 1 vote

Smoky Millet Pinto Bean Patties

Smoky Millet Pinto Bean Patties - eat them with a fork or pile it onto a bun burger style. Pair them with your favorite BBQ sauce.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Burger/Patty, Entree
Cuisine: dairy free, soy free, vegan
Servings: 10 People
Calories: 113kcal

Ingredients

Instructions

  • Preheat the oven to 375 degrees F**
  • Line a baking sheet with parchment paper and set aside.
  • Stir together the flaxmeal and 6 tbsp warm water in a small bowl and set aside to thicken. This is your flax "egg."
  • Heat the remaining 2 tbsp water in a skillet over medium heat and sauté the red onion, carrots and celery for about 3-4 minutes until starting to soften. Add an additional tbsp or 2 of water if the veggies start to stick.
  • Add the thyme, smoked paprika and cayenne and sauté another 1-2 minutes to cook through. Take off heat.
  • To the bowl of a food processor, add the sautéd veggies, pinto beans, cooked millet, scallions, parsley, salt, liquid smoke and flax "egg" that you set aside earlier. Pulse until combined, but not completely smooth - you still want to see small bits of the veggies.
  • Transfer the mixture to a mixing bowl and add the panko breadcrumbs. Stir to combine. The mixture should easily come together to form a patty when molded in your hand. If it seems to wet, add a little more panko.
  • Form the mixture into patties with your hands and set on the baking sheet in one layer.
  • Bake the patties 30-35 minutes, flipping them over half way through.
  • Serve with your favorite BBQ Sauce (or my tomato free BBQ Sauce). They are also great on a bun, burger style.

Notes

I think about ½ cup dry millet would yield 1 ½ cups cooked. I usually make a big batch when I'm cooking it so I can work with leftovers later in the week. I suggest you do this too! If you need ideas for using up any leftover millet, just do a search on my site for "millet."
*Alternately, you can pan fry these patties for about 4-5 minutes per side. You'll need a tbsp or 2 of grapeseed oil (or your oil of choice) for the skillet.
This recipe makes a large batch of patties. But, fear not because they freeze beautifully. After baking, let them cool and then place them on a large plate or baking sheet in one layer and place the plate in the freezer. Once the patties are frozen, transfer them to a plastic freezer bag for easy storage. Be sure to label your bag so you don't forget what's in there. To reheat, bake from frozen 20-30 minutes flipping halfway through or defrost and pan fry.
 
 

Nutrition

Calories: 113kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Sodium: 396mg | Potassium: 82mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2400IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1.4mg