- 300 grams of millet
- 4 small cooked beets or 2 large ones
- A handful of parsley
- 300 grams of hydrated TVP (soy mince)
- 50 grams chopped walnuts
- Paprika (the type used for chorizo is best)
- A few pinches of asafetida
- Boil millet in 2 liters of water to soften. Then allow to cool.
- Grate the beets and chop the parsley
- Mix all the ingredients and shape burgers.
- Fry in plenty of hot sunflower oil.