Millet Sweet Potato and Leek Patty (Veggie Burger)

Makes 4-6 patties. This is a Whole Foods-inspired recreation.

1 C. Millet
2 C. Water or Vegetable Broth
1 Lg. Sweet Potato
1/2 C. Leek
1-2 Garlic Cloves, finely chopped
1/2 C. Red Bell Pepper, finely diced
2 tbsp. Bragg's Aminos
1 tbsp. Agave
1/8 tsp. All Spice
1/2 tsp. Orange Zest, or 1/4 tsp. Dried Orange Peel
Salt and Pepper, to taste

Wash sweet potatoes thoroughly and puncture in several places with a sharp knife or fork. Bake sweet potatoes at 450 degrees Fahrenheit for about 30 minutes, or until they are soft enough for mashing.

Dry millet is cooked like most other grains. Add 1 cup millet to a saucepan with 2 cups water (or vegetable broth) and bring to a boil. Reduce heat to a simmer, cover and cook for about 20 minutes, or until all liquid is absorbed.

While millet is cooking, chop the white or lighter part of the bottom of the leek into thin rings or ribbons and sauté with garlic and diced red bell pepper until softened and fragrant. Use a small amount of water or vegetable broth to sauté, if you prefer. I decide to use a little extra Bragg's Aminos and agave during sautéing, instead or water or broth. Add sautéed leeks, red bell pepper and garlic to cooked millet and mix evenly through.

Let baked sweet potatoes rest for 10 minutes after removing from the oven, then remove innards and mash evenly into your millet mixture. If the sweet potatoes are cool enough, you can do this with you hands. Form mixture into patties with hands and either 1) bake in oven at 350 degrees Fahrenheit for 15-20 minutes, flipping halfway; or 2) cook in a seasoned or nonstick skillet until golden.

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