Rice-Millet Patties


These two healthy whole grains compliment each other well with the walnuts and seasonings contributing to it’s special flavor and texture.  They are good with ketchup, or for fancier fair, a nice rich gravy such as Simply Delish Gravy.  They also freeze well for a quick entrée in a pinch.   


Keep precooked rice and millet frozen in one-cup amounts to shorten the actual prep time for making dishes that require cooked grains.  For gluten-free use gluten-free bread crumbs.


Rice-Millet Patties

Servings   1 1/2 dozen  (3 tbsp each)


1 cup cooked brown rice the wild, red and brown rice mix works also

1 cup cooked millet

1 cup ground walnuts

1/2 cup dry whole-wheat bread crumbs

1/2 cup garbanzo flour or oat flourstir before measuring

1/2 tsp sage

1/2 tsp marjoram

1/2 tsp salt


2/3 cup plain unsweetened non dairy milk, soy is especially good

1/2 cup minced onion

2 tbsp low-sodium soy sauce


  1. Combine all the dry ingredients. They come together best if the millet is moist (if cold, microwave it briefly).
  2. Mix the soy sauce with the milk.
  3. Add the onions and liquids to the rice mixture, mixing well.
  4. These can be fried in a fry pan, but we prefer the baking method and usually serve them with gravy.
    To fry:  form into patties, and fry lightly in small amount of oil.
    To bake:  preheat oven to 350°.   Form patties and place on a cookie sheet lined with parchment paper.  Cover tightly with foil or top with another cookie sheet.  Bake for 20 minutes, turn them over, cover again and bake an additional 10 minutes. Just until they are barely firm to the touch and browning lightly–you do not want them to dry out, and they will get much firmer as they stand.



The rice-millet combination has the best texture and flavor, but this recipe may also be made with two cups millet or two cups brown rice instead of one cup of each.  The flavor of all rice is better than the all millet, but the rice patties don’t hold together quite as firmly.