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.
Instructions
- 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.
Notes
PER SERVING: 140 cal, 5g fat (2g mono, 2g poly, 1g sat), 0mg chol, 6g protein, 19g carb, 2g fiber, 211mg sodium
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