Gluten-free millet and spinach burgers

I often make grain and vegetable burgers, described as gluten-free, with vegetable sides for a light nutritious meal. My first millet, which I fed canaries as a child 😂, was a discovery like quinoa and chia. Easily available and tasty.

The source describes millet as rich in iron, magnesium, zinc and B vitamins, useful for bones, teeth and nerves and preventing cardiovascular disease, low-glycaemic, antioxidant and anti-inflammatory.

INGREDIENTS FOR 7 LARGE BURGERS

300 g MILLET

300 g COOKED SPINACH (500 raw)

2 EGGS

50 g GRATED PARMESAN OR GRANA PADANO

50 g BREADCRUMBS (gluten-free for me)

SALT

PEPPER

I rinse millet thoroughly.

I cook by absorption according to the packet and cool in a bowl.

I wilt fresh bagged spinach in oil, add salt, pepper, butter, garlic and parsley, dry well and finely chop.

I add spinach to millet with eggs, salt and pepper.

I add Parmesan.

Breadcrumbs, gluten-free if needed or ordinary.

I mix firm but not hard, adding breadcrumbs and cheese if loose.

I put a ring on baking paper with breadcrumbs, or make ordinary patties.

I fill and press, adding more crumbs.

I remove ring and coat sides.

I air-fry or bake at 190°C for 20 minutes with oil on top.

I turn gently halfway until coloured.

I ate some and froze microwave-box portions with potatoes and peppers.

With sweet paprika chickpeas.

My son is happy with work lunches 😜👍.