Step 1

Prepare the cubed vegetable broth according to package instructions to yield 2 cups of liquid. Set aside.

Step 2

Chop the onion and with a dash of olive oil fry it in a deep, non-stick pan. When the onion becomes translucent, add the chopped sundried tomatoes, turmeric, oregano, rosemary and thyme, salt and pepper. Mix well to coat the tomatoes and the onion in all the spices and herbs. Fry for one minute until it becomes fragrant.

Step 3

Add the washed millet to the pan. Mix well to coat the millet in spices and herb to equally distribute the sundried tomatoes and onion. Add the vegetable broth over the millet mixture. Cover and simmer on low fire for 10 minutes.While the millet is cooking, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. With a fork whisk them well. Set aside

Step 4

After 10 minutes, remove the millet from the hob and let it stand with the cover still on for another 10 minutes.Now add the flour and the flaxseed mixture to the millet. Mix them with a wooden spoon. Allow it to cool for 10-15 minutes.

Step 5

The mixture should be enough for 4 large millet patties. Using your hand divide the mixture into four and create round and roughly equal vegan millet patties. Heat up a little olive oil in a frying pan and fry each millet pattie for roughly 4 minutes on each side or until golden brown.Serve immediately with salad on the side.