A classic macrobiotic combination takes a new form in tender patties. If you prefer, you can also bake them: Form into patties as directed, arrange on a lightly oiled baking sheet, brush tops with oil, and bake at 375 degrees until lightly browned. Serve with ketchup, mango chutney, or spicy mayonnaise (stir 2 teaspoons Sriracha sauce into 1⁄4 cup mayo), atop arugula leaves.
Recipe Ingredient Details:
1⁄2 cup uncooked millet, rinsed
1⁄2 medium sweet potato, unpeeled, chopped (about 11⁄2 cups)
11⁄2 cups vegetable broth
1 tablespoon sesame oil
1⁄2 cup sliced shiitake mushrooms
4 ounces gluten-free tempeh, crumbled into small pieces
1 small bunch green onions, thinly sliced (white and some green parts)
2 cloves garlic, minced
1 tablespoon low-sodium, wheat-free tamari
2 tablespoons mirin
Vegetable oil, for frying
Chopped fresh cilantro, for garnish
Spicy mayonnaise (see note above) or mango chutney, for garnish
Combine millet, sweet potato, and broth in a medium pot. Bring to a boil, reduce heat, cover, and cook over medium heat until millet is tender and broth is absorbed, about 25 minutes. Turn off heat and let stand 5 minutes, covered.
Meanwhile, heat sesame oil in a large skillet; sauté mushrooms, tempeh, green onions, and garlic for 6–7 minutes, or until tempeh is browned. Stir in tamari and mirin; cook for 2 minutes, scraping up browned bits. Transfer to a dish and set aside. Wipe out skillet.
When millet mixture is done, mash with a potato masher. Stir in tempeh mixture until creamy and thick. Season with salt and pepper. When cool enough to handle but still very warm, quickly form into six patties.
Heat vegetable oil in skillet over medium heat and cook patties until lightly browned, about 3 minutes per side. Arrange on a platter and serve hot with garnishes.
Recipe Additional Notes:
PER SERVING: 140 cal, 5g fat (2g mono, 2g poly, 1g sat), 0mg chol, 6g protein, 19g carb, 2g fiber, 211mg sodium
Fri, 2013-03-01 12:22