Millet Patties with Yogurt Dip and Green Leaves

Millet is a gluten-free grain and contains more protein and iron than most grains (with the exception of quinoa and amaranth) plus potassium, magnesium and phosphorous. It is beside buckwheat the only alkaline grain and easier to digest than most grains.

For the patties

·         250g millet

·         600ml vegetable stock

·         200g carrots, peeled and grated

·         1 onion, finely diced

·         olive oil

·         1 egg or 2 tsp ground linseed

·         handful ground elder leaves or herbs of your choice, finely chopped

For the dip:

·         300g yogurt

·         1 tsp sea salt

·         black pepper

·         1 clove garlic, finely chopped or 1 tsp garlic granules

·         ½ tsp ground cumin

·         small handful parsley and sorrel or herbs of your choice, finely chopped

Method

1.      Rinse millet in a sieve until water is clear.

2.      Add millet and vegetable stock into a pot and cook covered on low heat for 15 minutes.

3.      Switch off heat and let millet sit for another 10 minutes.

4.      Remove lid and let the steam escape.

5.      Heat 2 tbsp olive oil and fry onions on low heat for 3 minutes.

6.      Add carrots and fry for another 2-3 minutes.

7.      In a  big bowl add 4 tbsp water to the 2 tsp ground linseed and let it sit for a few minutes or use 1 egg and whisk until combined.

8.      Add the onions and carrots and also the slightly cooled millet and mix well. Season with sea salt and pepper to taste.

9.      Dip your hands into cold water before forming the patties.

10.  Heat olive oil in a clean pan and fry patties until golden brown on both sides.

11.  Mix the yogurt with sea salt and pepper, garlic, cumin and herbs

12.  Serve patties with yogurt dip and green salad.

Serves 4 (around 16 small patties)