1 cup uncooked millet
10 chopped sun-dried tomatoes
1 clove garlic, minced
⅓ cup pitted green olives, chopped
¼ cup raw sunﬂower seeds
¼ cup packed grated Pecorino-Romano or Parmigiano-Reggiano cheese (or plant-based cheese)
1 tablespoon capers, rinsed, drained, and minced
2 teaspoons dried oregano
1 tablespoon extra virgin olive oil
3 cups mixed salad greens
- Combine the millet and 3 cups of water in a pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes. Drain if necessary and transfer the millet to a bowl.
- When cool, add the sun-dried tomatoes, garlic, olives, sunﬂower seeds, cheese, capers, and oregano. Stir well, mashing the ingredients together. Use dampened hands to form 6 patties.
- Heat the olive oil in a large skillet and cook the patties until lightly brown and crisp, about 4 minutes on each side. Serve on a bed of greens with the mustard.