Pan-crisped Millet Vegetable Cakes

"Outrageously Good" from Crescent Dragonwagon's 'The Passionate Vegetarian'

Preheat oven to 350

Grate with the grate blade of your food processor:

1 small or 1/2 large raw beet

1 carrot

Add to a large bowl with:

3 cups Basic Moist Style Millet

Process with the S blade of your food processor, until very smooth:

1/2 cup canned baby butter beans or navy beans, rinsed and very well drained

2 Tbsp tahini

3-5 cloves of garlic, peeled and split

Juice of 1 lemon

1 Tbsp Nama Shoyu or tamari (wheat free for the Clean Diet)

Salt and pepper to taste


Mix well into the millet, beets and carrots.

Form mixture into patties 3 1/2-4 inches wide, and about 1 1/2 inches thick.


Cook:
Spray a large skillet with oil and heat over medium-high heat. add cakes, lower heat and cook for 8-9 minutes before gently flipping them. Let cook on the second side for about 6 minutes.


Accompaniments:
You can serve these as you would a traditional burger. They have such a pretty pink color that I like to serve them on their own with a side of greens (perhaps sauteed beet green), mixed veggies or a salad.