These Millet Beet Patties are very nice served with sour cream or with the Savory Dijon Sauce below. Serve on a bed of Romaine lettuce for a light, healthy protein course. 
Makes 6 – 3 inch patties.
Ingredients:
Millet:
- 1/4 c dry millet
- 2 c water
- 1/2 tsp kosher salt
Pattie Mix:
- 1/2 c bell pepper, minced
- 1/2 c green onion, minced
- 1/4 c cooked beets, coarsely mashed
- 2 eggs
- 1 tsp savory or dill
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
- 3 Tbsp olive oil
Savory Dijon Sauce:
- 2 Tbsp mayonnaise
- 2 Tbsp Dijon mustard
- 1 tsp savory or dill
Directions:
- In a small saucepan, add the millet ingredients and place over medium heat. When the water begins to boil, turn heat down as low as possible, cover, and simmer 18 minutes. Remove from heat and cool ten or more minutes.
- In a medium bowl, mix the bell pepper, green onions, beets, cooled millet, eggs, savory, pepper and salt. Blend well. In a large skillet over medium low, heat the olive oil. Drop the patty mixture by heaping tablespoons and smooth with the back of the spoon to form a round shape. Cook several minutes or until reddish brown, turn and cook the other side. Remove to a serving dish.
- To make the sauce, mix mayonnaise, mustard and savory in a small bowl until smooth.