Crispy Millet, Spinach and Scamorza Croquettes with Lemon-Caper Yogurt Dip

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray with a little olive oil.

2. 2

   2. Place the millet, water, and 1/2 teaspoon of the salt in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes. Spread the millet on a plate so it cools slightly.

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   3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the yellow onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

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   4. Add the chopped fresh spinach to the skillet and cook for 2 to 3 minutes until wilted and the moisture has evaporated. Season with the remaining salt, black pepper, and sweet paprika. Let cool for 5 minutes.

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   5. In a large bowl, combine the cooked millet, the sautéed spinach with onion and garlic, the grated scamorza, Parmesan cheese, beaten egg, and 40 g (about 1/2 cup) of the breadcrumbs. Mix well until you have a mixture that can be shaped.

6. 6

   6. Shape 12 small croquettes. Coat each one with the remaining breadcrumbs and place them on the prepared tray.

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   7. Bake the croquettes for 18 to 20 minutes at 220 °C / 425 °F, turning them halfway through, until golden and crisp.

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   8. While they bake, make the dip by mixing the plain Greek yogurt, chopped capers, lemon zest, lemon juice, and chives in a bowl. Stir until combined.

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   9. Serve the croquettes hot with the lemon-caper yogurt dip on the side.