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Roasted Pumpkin, Millet & Herb Patties


Serves 3-4
Preparation: 15 - 20 minutes
Cooking Time:  25 minutes

This is a GUEST RECIPE from My Darling Lemon Thyme and we thought these were a great success.    You can make these if you already have ready cooked millet, Pumpkin can be substituted with either Butternut Squash or Sweet Potato.   The millet can be substituted with Quinoa or any other cooked grain of your choice.


One Medium Butternut Squash
Olive Oil
Sea Salt
Black Pepper

2 cups cooked millet, cooled
1 large free range egg
3 cloves of garlic, finely chopped
1/4 cup millet flakes (lupin or quinoa flakes could also be used, or rolled oats if tolerated)2 tablespoons arrowroot or GMO-free cornflour2 good big handfuls of fresh herbs, roughly chopped (I used flat parsley, chives + thyme)

  1. Preheat oven to 200C/400F.
  2. Halve lengthways and de-seed pumpkin (squash).
  3. Place onto a baking tray, drizzle with olive oil and season well with salt + pepper, then roast for 20-25 minutesuntil golden and tender. Remove from the oven and set aside to cool. 
  4. When pumpkin has cooled, place into a medium bowl along with remaining ingredients and mix well to combine. The pumpkin will break up, this is okay but try to keep a few little chunks intact too. Set mixture aside for 5 minutes to rest and absorb excess moisture.
  5. Heat a little olive oil in a large frying pan and shallow-fry tablespoonfuls of mixture for 1-2 minutes on either side, or until cooked through and golden.   Alternatively, you can place these on greaseproof paper shaped into small patties using a small measuring cup and brush with oil and bake in the oven for about 15 - 20 minutes - don’t let these burn.
  6. Transfer patties to a paper towel-lined plate while you continue to cook the remaining mixture.
  7. Sprinkled the patties with a little extra flaked salt if you like, and serve hot with tomato relish and salad on the side.

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