Mushroom millet patties
In a bowl, combine 2 tablespoons of flaxseeds, 6 tablespoons of water, 1 cup of cooked millet (cooled down), 3-4 diced medium mushrooms, chopped parsley, chopped dill, chopped celery leaves, cumin, nutritional yeast, herbed salt, salt and 4 tablespoons of buckwheat flour.
Let the dough rest for about 15 minutes.
Then, form patties out of the dough. Heat olive oil in a skillet over low/medium heat. Slow fry patties on both sides until golden brown.
Serve with salad, buddha bowl, sauted veggies…
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