The fried millet patties are a light and nutritious vegetarian main course, yet also delicious. Accompanied by a fresh salad and yogurt sauce, they make a refreshing and complete summer dish.
Millet is a grain rich in antioxidants, with a low glycemic index, as well as being high in fiber. Furthermore, it improves triglyceride and cholesterol levels. Millet originates from the East and has been regaining some popularity in recent years, after being a staple already in ancient Egypt, Roman times, and the Middle Ages, before being somewhat forgotten.
Great for preparing countless dishes, millet is very versatile in the kitchen and is also naturally gluten-free. In this recipe, besides the millet from Merano Mill, I also use some regular wheat flour, but if you are gluten intolerant or have celiac disease, obviously replace it with gluten-free flour.
If you are looking for vegetarian dishes, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 16 patties
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup organic yellow millet (Merano Mill)
- 1 cup vegetable broth (or water)
- 1/2 cup spring onion
- 1 cup carrot
- 8 sun-dried tomatoes in oil (drained)
- 1 tsp dried oregano
- 3 eggs
- 2 tbsps all-purpose flour type 2 (Merano Mill)
- to taste salt
- to taste pepper
- 4 tbsps plain natural yogurt
- 2 tbsps tahini (alternatively 1 tablespoon of mustard)
- 1 tbsp lemon juice
- 1 tbsp chives (chopped)
- to taste salt
- to taste pepper
- 2 cups oil for frying
- to taste salad
Steps
To prepare the millet patties, rinse the millet well under lukewarm water, then put it in a saucepan and add the vegetable broth (or water). Bring to a boil and simmer on low heat, covered, for about 15 minutes. Turn off the heat and let the millet rest in the saucepan for another 15 minutes. Transfer it to a bowl and let it cool slightly.
Meanwhile, clean and finely chop the spring onion and carrots, you can use a food processor if you like. Also finely chop the sun-dried tomatoes in oil. Add everything to the millet along with the oregano, eggs, flour, and a pinch of salt and pepper. Mix all the ingredients very well.
Heat a pan with the oil. When the oil is hot, use two spoons to place some of the millet mixture into the pan and slightly flatten it to form a patty. Fry for 2-3 minutes on the first side, until golden, then flip the patties and brown the other side as well. Remove the patties from the oil with a slotted spoon and place them on paper towels to absorb excess oil. Keep warm while you fry the remaining ones. Serve the millet patties hot, accompanied by yogurt sauce and some salad.
In a small bowl, mix the yogurt, tahini, lemon juice, chopped chives, as well as salt and pepper to taste.
