Ingredients:
2 Tbs raw coconut oil
4 stems of green onion, finely minced
1 large onion, finely minced
3 cups of spinach, finely chopped
2 stalks of celery, finely minced
1 Tbs. cumin
½ tsp. black pepper
High quality sea salt, to taste
½ cup dry millet
1 cup amaranth flour
Instructions:
- Pre-prep: Be sure to soak the millet in water overnight and rinse thoroughly before using.
- In a saucepan over high heat, bring the water to a boil. Reduce heat, then add the millet and simmer until the millet has cooked to a softer texture- around 15-20 minutes. Pour through a strainer and set to the side to cool down.
- Saute green onion in enough coconut oil until gently cooked, then add onions, and stir until the onions become translucent. Add the spinach and celery and cook gently for a few minutes, then add the cumin and other seasonings and stir in.
- Add the cooked millet and stir well. Adjust seasonings to your taste.
- Turn off the heat and add the amaranth flour to the mixture. Stir well until everything starts to “bind” together and the mixture cools.
- Clean the pan so you have a nice clean cooking surface, or if you want to be a mad chef just grab another one!
- Form the cooled mixture with your hands into patties on a plate, about 3-4 inches in diameter.
- Heat pan to fairly high temperature (to prevent sticking), and add the coconut oil.
- Cook each patty on both sides until firm and browned.
- Enjoy! You can put them right on salad, or make a traditional burger.
