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Delicious Millet Patties

What you need: 

1 cup cooked millet
2 cups quick oats
1 cup bread crumbs
3 tablespoons sesame seeds (toasted)
1 teaspoon celery salt
1/2 teaspoon paprika
1/4 teaspoon sweet basil
1/8 teaspoon oregano powder
1/4 teaspoon garlic granules
2 tablespoons grated onion (any kind)
if you want it, additional salt to taste
1 tablespoon Extra Virgin olive oil
1 tablespoon cereal coffee

What you do: 

Mix all ingredients in a bowl. Add water till soft (but not mushy) and you are able to form patties (or if you want them for an entree, tiny meatballs with toothpicks on them). Place them on an oiled cookie sheet. Bake at 350º for 30 min. or till golden brown. If you want, you can serve them with your favorite gravy or sauce if they are to accompany a dish. These are versatile, you can also serve them with a lot of sauteed onions and peppers on top.
You can find a lot of free vegan recipes at my website: (English language site).

Preparation Time: 
Cooking Time: 
Recipe Category: 


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Yummy, yummy, yummy! I used GF bread crumbs, rolled oats andcovered them in Cashew Gravy, from this site. That and potatoes made a delightful combination. I agree with little2ant that they could use extra seasoning, (of what they already contain), though the gravy I made compensated for that. Next time I'll make them into little balls. :)


My two year old, who is the pickiest eater in the world, loved these! The rest of the family was like, "meh", but I will be making them again, just for my son. Really quick and easy.
I love the bell pepper idea. Maybe we'd like that better!
I think they just might need a little more seasoning for my taste, but the texture was really great and they held together perfectly. I ground the oats, and one cup of water worked well.


Tasty, even tho I had to leave out the sesame seeds! It worked up very dense for me, which gave it a very "burgery" texture and it held together well, so I pan-fried as it is too hot to run the oven! I could see putting these patties on the grill. I served with a choice of "gravy" and "ranch" dressing and lots of sauteed onions and peppers.


I used this as a filling for bell peppers.  It came out great.  I put a little marinara sauce on top and baked for 30 minutes.  It came out great! 


Used 1/3 c. whole grain couscous (which makes 1 c.) because couldn't find millet at the stores here in backward TX  :-\
Not everywhere in Texas is backwards, I live in Austin, and it's definitely not! I do have to admit tho, that the town I moved here from was pretty small and a bit backward. ;)


This recipe ended up quite dry for me in spite of adding a generous amount of broth (rather than water). I briefly grounded up the oatmeal in the blender ahead of time (my boyfriend hates oats and I hid it in this way) and maybe this affected it negatively. We both felt the food working through our systems  :(!!!  I served it with mushroom gravy, which helped with the dryness. I left a couple to sit overnight in the gravy and they were much better the next day.


I made little "meatballs" but I think I cooked them too long (30 minutes) because they were a bit dry and crunchy. Tasty, though! I might cook them less next time. They held together very well, and it was fun to eat something different. I served them with a ginger dipping sauce from Vive Le Vegan - it's delish!


Very tasty, healthy, and unique. Also fun to make.  :)  Love all the grains and the texture - the chewy oats, the grains, the sesame seeds...

Some modifications:
Used 1/3 c. whole grain couscous (which makes 1 c.) because couldn't find millet at the stores here in backward TX  :-\
Used 1 Tb walnuts and toasted them with sesame seeds on a skillet until golden (5-8 min). Then processed them till coarsely ground. Also toasted the oats on the skillet, and toasting the nuts, seeds, and oats made it really good!
Toasted 3 slices whole wheat bread and processed the toast until coarsely ground to make breadcrumbs.
Used some dried celery flakes instead of celery salt. Used 1/2 tsp dried oregano. Also used 1 Tb dried onion instead of fresh onion.

Baked for only 10-15 minutes! Had to be delicate with molding the patties, as it was somewhat dry and crumbly.

Overall, it was very good!
Love the chewier spots as well as the soft center of the patties. Served with sliced cooked mushrooms (with garlic powder and oregano) which was awesome with it. Next day heated on skillet and served with more mushrooms and also creamy avocado. Mushrooms are a keeper with this recipe! The next time we make this we could keep as is or be creative and add spicy mustard to the mixture or crushed red pepper, etc.



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