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Tofu Millet Patties

½ cup millet
1 ½ cups water
Pinch of sea salt
½ block (8 oz) extra firm tofu – mashed or crumbled (Sol Cuisine Tofu – firm – is best and can be found at Dominion or Loblaws in the health food section, usually in the refrigerator. Otherwise any extra firm tofu should work well.)
3 green onions – chopped
*Toasted sunflower seeds
Shoyu sauce, soy sauce or wheat free tamari
Sesame seed oil

 

Rinse millet well and place in a pot with water. Bring to a boil, and add the salt and simmer for about 35 minutes with the lid on. Spoon into a bowl to cool (put in fridge for a few minutes if necessary). Add the tofu, green onions, and toasted sunflower seeds. Mix all together.

Dampen the hands, and shape the millet mixture into patties.

Heat 1 tsp of sesame oil in a frying pan, and pan fry until golden on both sides. Add a few drops of shoyu or soy sauce to each patty whilst in the frying pan, and turn off the heat.

* To toast raw sunflower seeds just put in a frying pan and stir continually for a few minutes. Do not leave frying pan unattended as the seeds will burn quickly. Also, do NOT add any oil or spray to the frying pan – the seeds have a natural oil to them that will come out when you heat them.

NOTE: If the thought of making individual patties sounds like too much work, don’t worry. Instead, heat about 1-2 tablespoons of the sesame seed oil, put the tofu/millet mixture into a frying pan, add some shoyu or soy sauce and sauté for a few minutes, until lightly browned.

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