Susan Jane Murray that will have you coming back for more..and more and more. They are so easy to make, delicious to eat and really useful when you are out and about for lunchboxes for yourself or your children. I made them on sunday night and wasn't able to put any in the freezer simply because they vanished from under my nose, and not just into my own tummy.....honestly see for yourselves!
Susan Jane Murrays Millet Curry Cakes
1 &1/4 cups whole millet flakes
3-4 cups boiling water
1 tablespoon red curry paste
1 banana, diced ( it sounds odd but it simply adds sweetness, you can't taste any hint of banana flavour. I also added a handful of chopped apricots)
1 large carrot, grated
3 tablespoons mild curry powder
squeeze of lemon juice
2 crushed garlic cloves
4 scallions ( spring onions) chopped
1 cup of desiccated coconut
extra-virgin coconut oil to fry
(Addition: handful chopped coriander)
Susan Jane Murray says: "This recipe makes 8 chunky kind of burgers; 6 for the freezer, and 2 for tomorrow’s lunch. That’s 4 lunches in total (bonus!) provided you don’t wolf them all down while hot.
Cooking with millet may be entirely new to you and your apron. If so, lucky you found this ravishing recipe because I have uncovered some spectacularly appalling recipes during my research, which I vow to protect you from! All recipes in my book cater for digestion problems, but particularly those including millet. Remember, look after your gut and you will stave the aging process, boost your immunity, and jump start your libido. "
1. Dry-fry the millet on a low heat in a heavy based saucepan until a nutty aroma fills hits your schnez (approx 2 mins). This is called ‘toasting’ the grain to bring out the flavour.
2. In a cup, pour boiling water over the curry paste and stir. Add to the dry millet, with remaining cups of boiling water (the best bit - bubbles like a cauldron!) Cover with a tight lid for 20-25 mins on a low simmering heat. Watch it until it soaks up the liquid, and taste to see if it is cooked sufficiently.
3. Meanwhile, prepare the remaining ingredients. When millet has absorbed all the liquid, remove from heat and add curry powder. Replace lid immediately and let stand off heat for 15 minutes. We’re aiming for a dry and fluffy mash.
4. Remove lid, stir in the rest, and adjust seasoning to liking. It may need more coconut to bulk up and soak up moisture (although cooking in a heavy based saucepan eradicates this)
5. With slightly damp palms, shape into large burgers the size of your palms while warm. Do not allow mixture to cool and solidify before moulding. It’s quite beligierent and will cruely crumble on you, refusing to stick.
6. In a large frying pan, heat virgin coconut oil on high and fry one minute each side until golden brown. Note excessive flipping causes crumbling. Allow cool.
7. If freezing, do so before frying and fry upon defrosting. Allow to cool before packing into lunch box. Will keep in fridge for 3 days.