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( One cup of dry millet yields 3 cups of cooked. 1 cup of millet requires 3 cups of liquid and should cook for 40 minutes. Millet can be dry roasted to increase the nutty flavor of the grain. Millet is alkaline forming in the blood) 2 tablespoons olive oil. 1 teaspoon black mustard seeds. 3 ½ cups cooked millet. 1 large potato, cooked and mashed. 1 teaspoon fresh ginger. ½ teaspoon curry powder. Heat the oil in a frying pan. Add the mustard seeds and fry until they "pop". Remove from the heat and add the millet. Add mashed potatoes and spices and mix well. Form into patties and bake in a hot oven till crisp film has formed OR Place small amount of oil in a medium size frying pan and turn the potato-millet mixture into the pan. Fry briefly.
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