Rinse the sorghum grains and place them in a pressure cooker with the listed amount of water and salt, then heat for 10 minutes. Turn off the heat and let the pressure release naturally.
Mince the onion, and thoroughly sauté in vegetable oil. Peel the potatoes, chop into large pieces, boil, then mash.
Mix the binding ingredients and the seasonings into the freshly cooked sorghum grain, then mix until even. Form the mixture into paddies.
Pan fry in vegetable oil until well browned. Since the ingredients are cooked, they only need to be heated. Serve with your choice of sauce.
Story Behind this Recipe
This is a grain veggie burger.
Cool the sorghum grain to the touch before mixing with the other ingredients. Cooling it too much will make it harder to mix. I recommend not mashing the potato too smoothly, but allowing it to be lumpy enough to keep some texture. If you don't have white rice flour, use katakuriko, kudzu, or any other thickening agent