Black Bean Millet Patties

Black Bean Millet Patties

Black Bean Millet Patties

Black Bean Millet Patties

This is a favorite in our house, especially for me because it's a crockpot meal. I just put all the ingredients in the pot, turn it on low, and in a few hours the house smells yummy and dinner is ready.


  • 1 1/2 Tablespoons olive oil (for sauté)
  • 1 1/2 Tablespoons cumin
  • 2 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground fennel
  • 2 teaspoons mustard seeds
  • 1/2 teaspoon chili powder
  • couple pinches crushed red pepper flakes
  • 1/2 cup onions, finely chopped
  • 2 Tablespoons tahini
  • 1 to 1 1/2 Tablespoons mild miso (e.g., brown rice miso)
  • 3 cups *cooked millet
  • 1/2 cup cooked black beans (canned ok)
  • 1/2 cup celery, finely chopped
  • 1/2 cup sun-dried tomatoes, reconstituted and chopped
  • 3-4 Tablespoons raisins or currants
  • 1/3 to 1/2 cup chopped parsley
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon sea salt
  • fresh ground black pepper to taste
  • 1/4 to 1/2 cup coarse flour (e.g. Kamut flour) or other flour, for coating
  • bread crumbs or flour (optional, if needed to bind the mixture a little)
  • 1/2 Tablespoon olive oil (or more, if desired, for frying patties)


  1. In a skillet, heat the 1 1/2 Tbsp. olive oil over medium-high heat. Add the cumin, coriander, fennel, mustard seeds, chili powder, crushed red pepper, and a pinch of salt. Cook for a few minutes until very fragrant and the mustard seeds begin to pop. Add onions and stir. Reduce the heat a little and cook for another 3-4 minutes until onions soften (you may want to add a little extra olive oil if mixture gets too dry). Remove from heat and stir tahini and miso into the warm mixture. In a large mixing bowl, add this mixture (scrape out everything!) with the remaining ingredients (except the coarse flour used to coat the patties, and the olive oil) and mix well. If the mixture does not hold together when pressed, you may want to add some breadcrumbs, flour, or a little extra tahini. (Also, chilling the mixture before shaping the patties will help them bind). Scoop mixture out and form patties with your hands (you may need to rinse your hands periodically to keep mixture from sticking). Once shaped, lightly coat patties in coarse flour. If you have time, cover with plastic wrap and let chill for 1/2 hour or more. In a skillet coated with the remaining olive oil, fry patties over medium heat for 6-8 minutes on each side, until lightly browned (try to flip just once or twice to help keep their shape). Makes 9-10 patties.


Dreena Burton is a vegan mom of a vegan daughter and the author of The Everyday Vegan. You can learn more about Dreena and her unique cookbook at


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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