Tuesday, 24 June 2014

Millet patties with tomato coulis

The millet mania continues... Did you know that the word "rice" is actually a generic term, which has come to mean paddy rice by default. Paddy is the grass and the seeds harvested as food is rice. Similarly seeds harvested from millet grasses are referred to as millet rice. It can be substituted in meals for rice as a healthier less starchy option.

We have been doing so recently and feeling good about it. It can be eaten just like regular rice with vegetable curries, daal etc. Naturally, as with most staples there is some left over at the end of the meal and this is what was used in this recipe. Of course you can make it fresh for these patties if you don't have left overs. The patties make for a good breakfast or snack idea.

For eight patties you will need:
- 1 cup cooked millet rice (Kodo or any other of your choice)
- 1 finely chopped onion
- 2 medium or 1 large potato cooked and mashed
- 2-3 table spoons of whole wheat flour
- 2-3 cloves garlic chopped
- Crushed black pepper corns
- Salt to taste
- Oil for shallow frying

Mix all the ingredients for patties to a firm dough and make 2 inch balls. Apply some oil on the palm of your hand and flatten the balls to 1/2 inch thick patties. If you don't apply oil on your palms you will end up wasting more of the dough as it will stick to your palm. Heat oil in a frying pan and fry the patties till brown on both sides. Take out on to a kitchen towel to let oil drain off. Serve with tomato coulis explained below.

For the tomato coulis you need:
- 3 medium ripe tomatoes
- 1 Tbsp butter
- 1 tsp sugar
- 1 tsp white vinegar
- 6-8 leaves of lemon basil
- Salt to taste
- 1 Tbsp extra virgin olive oil.

Make a smooth puree of the tomatoes with the sugar added. In a heavy bottom wok or pot add the butter and turn up the heat to high flame. Once the butter just begins to brown and smoke, add the tomato puree. It will sizzle and turn a deep red. Do not reduce the flame. Stir lightly and keep covered for 2 mins. Open and add the vinegar and salt. Keep the flame high and stir only occasionally. At the end of 5 minutes the tomatoes should have reduced to a thick deep red paste. Add finely chopped lemon basil and turn off the heat immediately. Stir in the olive oil.

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