The COVID-19 lockdown got me and my daughter addicted to MasterChef Australia all over again. My 6 year old eats like Matt, with a fork pointing upward, tries to mimic the Australian accent, and above all, she is amused with the presentation of the foods.
Everyday at around 4:00 PM, I get a flood of light in my living room, which lights up my photography subjects like magic. Today’s subject was the Kodo millet Sweet potato burger patty. I had prepared the patty and was setting up the table for the photoshoot when I saw my little one settle down next to the table watching curiously at what was in front of her. She got into her Masterchef mode all of a sudden and started stacking up the food. I missed to capture the first few seconds of her layering the cheese and patty though.
“Amma, I finished arranging it like masterchef. I don’t like the lettuce or the chilly or the onion and so I did not put it. I like ketchup on the side. This burger looks yummy. Can I eat it now?” She said. So here it is – a burger with missing ingredients. But definitely her kind of burger.
The sweet potato as the name goes is a naturally sweet and high in fiber root vegetableand is a good substitute for potoato. the sweetness of the sweet potato can be balanced by the green chillies and the bland Kodo millet in the recipe.
Here is the recipe
Kodo Millet Sweet potato patty
A filling healthy patty with kodo millet
Ingredients
½ cup Kodo Millet
2 cup water
300 gms Boiled mashed sweet potato cooled to room temperature.
2 medium size onions finely cut.
4 Green chilli
1 tbsp Grated ginger
2 tbsp Coriander leaves
50 gms Paneer (optional)
½ tsp Turmeric
½ tsp Cumin
2 Tbsp oil
3 Tbsp of bread crumbs
Salt as required.
Directions
1.Wash the kodo millet, pressure cook the millet with 2 cups of water.
2.Let it cool to room temperature.
3.Mash the kodo millet lightly till the grains become sticky releasing the starch in them.
4.Add the oil. Add Cumin followed by turmeric.
5.Add the green chillies and grated ginger followed by the onion and saute till the onion turns translucent.
6.Add the turmeric.
7.Add the mashed sweet potato and salt and mix well. Switch off the stove.
8.Add the grated paneer.
9.Add the semi mashed Kodo millet. Add the cut coriander leaves.
10.Mix all the ingredients well to form a dough consistency
11.Let it cool to room temperature.
12.Divide the mixture of all ingredients into 3 inch diameter balls (Approx 10 )
13.In a dry plate spread the three spoons of bread crumbles. Place each ball of the sweet potato mixture to make ½ inch cylinders. Press some bread crumbs on to the sides of the cylinder. Now the patty is ready.
14.You can place the patty on a flat griddle or pan with just 1 spoon of oil and grill it turns golden brown on both sides.
15.These patties can be stacked and frozen in air tight containers for 15 days.
16.
18.These patties can be served with a burger or inside katti rolls for a filling nutritious lunch.
1.Keep the frozen container with the patty out at room temperature for 15 minutes to loosen the patties from the frozen form.
2.Separate them gently and grill it on slow heat till it becomes golden brown on both sides.
Naturally Hema 