• 3 cups cooked millet (1 c. millet makes 3 c. cooked)
• 1 carrot, grated fine
• 1 onion, minced
• 1 stalk celery, finely diced
• 1 clove garlic (optional)
• 1 tsp. sesame oil
• 1/4 cup whole grain breadcrumbs
• 3 Tbsp. roasted sesame seeds
• 1 Tbsp. shoyu
• 1/4 tsp. favourite dried herbs (basil, oregano, thyme)
• 1/2 tsp. sage
• 1/4 cup fresh parsley, minced

Lightly saute onion, celery, carrot and garlic in oil. Cover and cook on low heat for 5 minutes. Mix in a large bowl with other ingredients. To make breadcrumbs, you can bake at low heat any wholemeal bread (preferably sourdough) until it dries out approximately 1/2 hour or longer if very moist. Let cool and blend in blender or food processor. Shape mixture into 6-8 patties. If too crumbly, add a little water until they hold together. Bake at 200° for approximately 40 minutes on an oiled cookie sheet or until crispy and brown on the surface. You can also make a Millet Loaf by pressing into a bread tin. Then bake and cut into slices to serve.