Easy Millet Black Eyed Peas Burger Patties
Crispy, tender millet and black-eyed peas patties that hold well without eggs or breadcrumbs. Meal-prep friendly and perfect for burgers, bowls, wraps, or lunch boxes.
Servings 4
Ingredients
- 1.5 cups black eyed peas cooked or canned
- 1.5 cup millet cooked and cooled
- ½ cup onion finely chopped
- ½ cup carrot grated
- ¼ cup cilantro finely chopped
- ½ teaspoon paprika powder
- 1 teaspoon garlic finely chopped
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper powder
- 1 teaspoon salt
- 1 tablespoon oil
Instructions
- Preparation: Cook the millet until it is fluffy, then let it cool. Cook black-eyed peas until tender; drain well.
- Mix and Mash: Combine peas, millet, onion, carrot, cilantro, garlic, paprika, cumin, turmeric, pepper, and salt. Mash and mix until it holds. Add 1–2 tablespoons of oat flour if the mixture is loose, or one tablespoon of water if it is too dry.1.5 cups black eyed peas, 1.5 cup millet, ½ cup onion, ¼ cup cilantro, ½ teaspoon paprika powder, 1 teaspoon garlic, ½ teaspoon ground cumin, ¼ teaspoon turmeric, ¼ teaspoon black pepper powder, 1 teaspoon salt, ½ cup carrot
- Shape: Shape the dough into equal-sized patties.
- Pan-roast: Heat a thin film of oil on medium heat. Cook patties 3–4 minutes per side until golden and crisp.1 tablespoon oil
- Bake (optional): Brush the millet cakes with oil and bake at 200°C (390°F) for 25-30 minutes, flipping once, until the edges are crisp and golden brown.1 tablespoon oil
- Serve: Rest 2 minutes, then assemble burgers, bowls, or wraps.
Notes
Tested Tips from My Kitchen:
- If you have time, chill shaped patties before cooking; they hold better and brown evenly.
- Drain legumes thoroughly, as excess moisture can cause them to break.
- Season the mix slightly more than you think; flavors mellow after cooking.
- For freezer meal prep, freeze shaped raw patties between parchment paper.
- I cooked soaked black-eyed peas using an Instant Pot and used them in this recipe.
- Instead of millet, you can use cooked quinoa or leftover rice to make these black-eyed pea cakes.
Nutrition
Calories: 408kcal | Carbohydrates: 72g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 601mg | Potassium: 429mg | Fiber: 12g | Sugar: 4g | Vitamin A: 2878IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 4mg
