This dish is a result of having just a little bit of quinoa left, lots of millet, tomatoes that needed to be used and plentiful greens. You can really do endless variations with patties using panko, other grains, rice, etc. The tomato’s I have are so flavorful and sweet they taste like candy and pairing them with the patties was complementary and complex, sweet and savory. The sweet balsamic is really essential, if you don’t have any on hand just mix some honey with some regular balsamic and you will have a similar tasty, thick syrup.
Millet-Quinoa Patties with Kale, Spinach and Heirloom Tomatoes
½ cup quinoa, cooked
1 ½ cups millet, cooked
1 small red onion, minced
2 cloves garlic, minced
1 cup kale, chopped
1 cup spinach, chopped
¼ cheese: mozzarella and a flavorful goat cheese, like Midnight Moon; grated, or in small pieces
3 tbsp milk
Salt & pepper
Sweet and thick balsamic vinegar
1 heirloom tomato, sliced
Mix the cooked quinoa, millet, onion, garlic, kale, spinach, cheese, eggs, milk and salt & pepper together in a bowl. The mix won’t hold together until it’s cooked so it’s okay if it seems crumbly. In a cast iron heat about ½ tbsp of butter on medium high heat. Place round spoonfuls of the mix into the pan and fry them in the butter until they’re crisp and browned. Carefully flip the patties and repeat on the other side.
Continue adding butter and frying the patties. I made about 12 patties from the recipe.
To serve, slice a ripe heirloom tomato. Place two patties on top of the tomato and drizzle with a sweet balsamic vinegar.