Kale Millet Patties with Dill Tahini Sauce

Millet is a drought-resistant, fast-growing cereal crop and one of the “unsung heroes” of the ancient grain world. Millet is one of the oldest most nutritious, delicious & flexible cooking seed grains.  Dill is a wonderful digestive aid.


If you are interested in eating more sustainably and have never cooked millet, these Kale Millet Patties will help you understand how versatile this tasty little seed grain is.  Millet is gluten-free, a great protein source, high in fibre, iron, B vitamins and is particularly high in magnesium.  When prepping Kale, I use the stems – finely slice them – I don’t love to throw away perfectly good food!  The Dill Tahini is a lusciously creamy sesame based sauce that lets the Dill flavours really shine through.

  • Prep 20 mins + cooling
  • Cook Time 40 mins
  • Difficulty Intermediate
  • Serving4
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • Mineral Rich

    Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Low GI Blood Sugar

    Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.

  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.


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Kale Millet

  • 1 cup millet
  • 2 tbsp olive oil
  • 2 garlic - crushed
  • 1 teaspoon chili flakes
  • 1 teaspoon spices*
  • 2 tbsp fresh parsley - chopped
  • 3 cups water |stock| herbal decoction*
  • 3 cups Kale - fine chop*
  • 2 scallions - sliced
  • 1 teaspoon sea salt
  • 10 grinds fresh black pepper

Dill Tahini Sauce

  • 4 tbsp tahini
  • 6 tbsp water
  • 1 lemon juice
  • 1 garlic - crushed
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • 2 tbsp fresh dill - chopped


Kale Millet Patties with Dill Tahini Sauce

TOAST millet in a saucepan – medium heat stirring 2-3min until it turns a shade darker.
ADD olive oil, garlic, chilli, spices, parsley, salt  – saute 1-2min stirring
ADD 3 cups water/stock or herb decoction, simmer covered with lid 15-20mins, stir occasionally
ADD finely chopped kale, stir and cook uncovered stirring 5mins – at this point, the millet is starting to turn into a thick creamy consistency like polenta so stir often, the water should be almost all absorbed. 
TASTE millet to see if it’s cooked, it should be soft with no excess water.  ADD ¼ cup water IF it needs more cooking.
STIR in parsley & spring onions. 


The millet cooked resembles a risotto & tastes fantastic!  You could eat it just like this & with a little nutritional yeast or parmesan.  You could double the recipe and eat half risotto-style and make the other half into patties the following day.


COOL kale millet by spreading on a plate or sheet pan –  it needs to cool, so it sticks together when rolled.
ROLL & press millet mixture into golf size balls & press flat.
PAN FRY in a tbsp or two of olive or sunflower oil until golden and lightly crunchy on either side.
SERVE with dill tahini sauce and a simple green salad or in a lettuce style wrap.


MIX, SHAKE OR BLEND all ingredients except Dill until smooth, stir in chopped dill.
TASTE and adjust seasoning.
SERVE drizzled over patties.

Tips + Suggestions

MAKE AHEAD – Cook Millet in advance store in the fridge. Makes for an easy, quick meal when all you have to do is shape and pan sear the patties.  Dill Tahini sauce stores well in the fridge for at least a week.


*SPICES choices 1-2 tsp fennel, cumin seeds, crushed coriander seeds, turmeric, sumac flakes,


*HERBAL DECOCTION or tea to cook millet – use medicinal herbs like ashwagandha, astragalus, nettle, marshmallow root, milk thistle, dandelion root, burdock root, seaweeds, 


*KALE I like to use Lacinato / Cavolo Nero / English Kale.  I use the stems I finely slice them, I don’t love to throw away perfectly good food!  If you want to stem your kale, please save the stems and cook them in stock, soup, stew, and pesto.


DILL a great digestive aid; use fresh or dried, or you can use herbs to your liking


FREEZE: Kale Millet Patties freeze well, defrost in the fridge overnight and reheat on a sheet pan in the oven 350F/180C


LOW FODMAP + IBS omit the garlic