8 oz cooked millet
1 large onion
1 large carrot
2 tbsp any left-over green vegetables
2 tsp mixed herbs
seasoning to taste
Slice onion and carrot as finely as possible. Stir the vegetables, herbs
and seasoning into the millet. Roll into small balls and grill slowly.
1 lb parsnips
1 large egg
3 weetabix or other similar breakfast wheat cake
1 oz wholemeal flour
1 tsp mixed herbs
season to taste
Peel the parsnips and cut into small pieces, steam until tender. Mix cooked
parsnips with beaten egg, parsley and seasonings. Crumble weetabix and add
enough to make a firm texture. Mix any remaining crumbs with the herbs.
Form parsnip mix into cakes and roll in the remaining crumbs/herb mixture.
Grill gently until heated through.
Recipes from Fast and easy vegetarian cooking
by Janet Hunt.