Beetroot-miller burgers with Asian touch for Vata season – Kids love it!
- 1,5 dl millet
- 4 fresh beets (red or yellow)
- ½ zucchini
- 1 yellow onion shredded or fine chopped
- 1 carrot
- 1 parsnip
- 4 egg
- ½ dl Coriander leaves chopped
- 1 tsp Fennel seeds
- 1 tsp powdered Cumin
- ¼ dl shredded ginger
- ¼ tsp nutmeg
- 2-3 tbsp soya sauce
- ½ fresh lime juice
- Himalaya salt and black pepper according to own taste. For a spicier version, a pinch of chili pepper can be added.
Rinse the millet and put to cook, according to the instructions on the package. Add the fennel seeds to the cooking water. Shred the beets and let them stand a bit, so you can pour away the extra beetroot liquid. Shred also zucchini, carrot, parsnip, and the onion. Chop the coriander leaves. Mix together the shredded vegetables, cooked milled and all spices, soya sauce, lime juice, and add the eggs.
Heat ghee or sunflower oil (coconut oil for Pitta dosha) on a frying pan and fry the burgers 3-4 minutes on both sides. Serve with sourdough burger bread, salad, and a favourable dressing.
Towards colder days (with more Vata energy in the air), add also fenugreek and substitute the coriander leaves with coriander seed powder.