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Millet Patty Melts

Millet Patty Melts

Makes 2 large patty melts.


  • 2 Tbsp butter or margarine, divided use
  • 1 small onion, sliced
  • 4 slices rye or pumpernickel bread
  • 1/2 c cooked cold millet*
  • 2 tsp granulated onion
  • 1/4 c walnuts, finely chopped
  • 1/2 tsp dry dill
  • 1/8 tsp black pepper
  • 1/8 tsp salt
  • 1 egg
  • 1 tsp toasted sesame seed oil
  • 2 Tbsp olive oil
  • 2 slices Swiss cheese


  1. In a small skillet over medium low heat, melt 1 tablespoon of the butter and saute the sliced onions until soft and golden. Set aside.
  2. Spread the remaining butter evenly on the tops of the bread slices. Set aside.
  3. In a medium bowl, mix millet, granulated onion, walnuts, dill, pepper and salt thoroughly.
  4. In a small bowl or cup, lightly beat the egg with the toasted sesame seed oil. Add the egg mixture to the millet mixture. Blend well and allow to stand a few minutes.
  5. In a large skillet over medium low, heat olive oil.
  6. Divide millet mixture in half and drop into skillet, forming thin patties with spoon.
  7. Fry for 3-5 minutes or until set up and brown.Turn over and brown the other sides.
  8. Drain briefly on paper towels.
  9. Clean the skillet and put it on a low flame. Add two slices of the bread, buttered sides down. Top each with a slice of cheese, half of the sauteed onions, and a millet patty. Cover with the remaining slices of bread.
  10. Cook 1 or 2 minutes on each side, watching that they do not get overly brown and that the cheese melts properly.
  11. Serve with ketchup, pickles and all your favorite fixings.

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