Crispy Millet, Carrot and Brick Cheese Coins with Yogurt, Lime and Chive Dip

Instructions

1. 1

   1. Rinse the millet under cold water. Place it in a small saucepan with 300 ml (1 1/4 cup) water and 1/4 teaspoon of the salt. Bring to a boil, reduce the heat, cover, and cook for 12-14 minutes until the liquid is absorbed. Let it rest for 5 minutes and fluff with a fork.

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   2. While the millet cooks, make the dip by mixing the Greek yogurt, lime juice, half of the chopped chives, half of the lime zest, and a pinch of salt and black pepper in a bowl. Refrigerate until ready to serve.

3. 3

   3. Transfer the cooked millet to a large bowl and let it cool for 5 minutes. Add the grated carrot, grated brick cheese, beaten egg, rice flour, the remaining chives, the remaining lime zest, garlic powder, the rest of the salt, and the black pepper. Mix well until a compact mixture forms. If it feels too wet, add a little more rice flour.

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   4. Shape the mixture into 16 small coins or patties, pressing firmly with slightly damp hands.

5. 5

   5. Heat a large skillet over medium heat with 15 ml (1 tbsp) olive oil. Cook half of the coins for 3-4 minutes per side until golden and crisp. Add the remaining oil and repeat with the second batch.

6. 6

   6. If you want to keep them hot and slightly firmer, place them on a tray and bake for 5 minutes at 200 °C / 400 °F after pan-searing.

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   7. Serve the crispy coins hot with the yogurt, lime, and chive dip on the side.