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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (294g) Recipe makes 4 servings |
||
| Calories 271 | ||
| Calories from Fat 34 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 5% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 31mg | 1% | |
| Potassium 253mg | 7% | |
| Total Carbohydrate 52.2g | 17% | |
| Dietary Fiber 6.3g | 25% | |
| Sugars 1.8g | ||
| Protein 7.2g | 14% | |
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
From: Chef #978345
On Jul 11, 2009
This didn't work for me I'm afraid. I found this really bland and thought it needed more spices and possibly cooking in stock as well. Millet seems to be similar to quinoa in that it soaks up flavours and needs extra to make it tasty. I liked the idea of these so I will try to make millet burgers again but not this recipe.
From: 504Jeana
On Jul 29, 2008
this was really good for a vegetarian meal. i added an egg and let it cool before frying since other reviewers said that it fell apart. My patties stayed intact without any problems. I used olive oil instead of seame. I also added garlic and cumin. It reminded us of falafel but much less dense. My husband ate his with cheese on it and I ate them plain.. I will make these again.
From: Budgiegirl
On Jun 2, 2006
I have had hulled millet in the house for years for my parrots but until I ran into a recipe for millet vegetable soup I didn't know I could eat millet too. I have been looking for good millet recipes ever since. This was pretty good. Only problem is that it made a lot and I am only one person. It didn't seem to stick together well after I refriderated it. Maybe it would have if I brought back to room temperature before attempting to fry it. It seems like you could spice it up anyway you wanted too.
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