Millet Patties

Millet Patties

Valentine's Day had arrived, and a friend was here to help me cook a special dinner for my husband. We had planned for Spaghetti with a Vegetable sauce (think: red) and and we wanted heart-shaped meat balls or patties to go with it. But then we were in a quandary. I wanted gluten-free without a lot of expensive nuts. So we put our heads together and did some playing around and *drumroll* the first batch turned out PERFECT! So… now I'm sharing the success with you. Enjoy!

Course meatless entrees
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 patties
Calories 298 kcal


SAUTE until soft:

  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 1/2 cup finely shredded carrots optional

MASH together in large bowl:

  • 3 cups millet freshly cooked, cooled slightly on counter for better handling.
  • 1/2 lb tofu firm OR extra firm
  • 1/3 cup almond butter OR peanut butter
  • 1 ½ tsp Country Style Seasoning adjust to taste– see recipe in Miscellaneous section
  • 1 Tbsp onion powder
  • 1 Tbsp dried parsley
  • 1 ½ tsp Tamari optional
  • 1/2 tsp smoked paprika
  • 2 Tbsp Coconut Aminos

ADD last:

  • 1 cup bread crumbs


  1. MEASURE your freshly cooked millet into mixing bowl, and allow to COOL down on the counter slightly, for more workable "dough". (I like to use crock pot millet: 1 c. dry millet to 4 c. water 1/2 t. salt, cooked overnight, so it's nice and creamy.)

  2. SAUTE veggies together until soft. SET aside to cool.

  3. DRAIN and SQUEEZE tofu thoroughly.

  4. CRUMBLE tofu onto millet.

  5. ADD almond butter and seasonings and MIX well.

  6. ADD cooked veggies and gently STIR.

  7. TASTE for desired flavor–may need more Country Style Seasoning, if not salty enough.

  8. ADD bread crumbs and gently FOLD into batter. If too runny to mold into balls, ADD more bread crumbs and SET batter aside to cool longer, if needed. (Do not refrigerate or it will turn solid).

  9. FORM into patties.

  10. COOK patties on griddle (5 minutes on each side) OR BAKE at 350F for 35 minutes OR until golden.

  11. COOL on cooling racks before putting in a container to refrigerate.
  12. NOTE: These will fall apart if warmed up in sauce, so I warm them in a separate dish and serve them with ketchup on each person's plate.

Recipe Notes

The secret to our last-minute success, was having a loaf of homemade Gluten-free Millet bread in the refrigerator (yes, I’m posting that recipe too!). But if you aren’t gluten-free, by all means–use whole wheat bread crumbs! 🙂 Just pop a slice of bread in the blender and pulse until you have crumbs. Easy! We had SO much fun decorating hearts with homemade ketchup! I had a red ketchup squeeze bottle (you can get them at Walmart), which made it perfect for squeezing a thin red line around each heart. When they baked, the ketchup hardened nicely and they were SOOO cute! And of course, nut butters can be substituted with your favorite kind of nut or seed butter–you’re not limited to peanut butter or almond butter!

Nutrition Facts
Millet Patties
Amount Per Serving (1 patty)
Calories 298 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 610mg27%
Potassium 217mg6%
Carbohydrates 48g16%
Fiber 6g25%
Sugar 2g2%
Protein 10g20%
Vitamin A 932IU19%
Vitamin C 2mg2%
Calcium 79mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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