Millet and Spinach Cakes with Roasted Za’atar Carrots and Lemon Yogurt Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the carrots with 2 tablespoons olive oil, za’atar, honey, and 1/2 teaspoon salt. Spread them on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and caramelized at the edges.

2. 2

   2. Meanwhile, place the millet and water in a saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Remove from the heat, let stand for 5 minutes, and fluff with a fork.

3. 3

   3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds. Add the spinach and cook for 2 minutes, stirring, until wilted. Let it cool for 5 minutes.

4. 4

   4. In a large bowl, combine the cooked millet, the onion-spinach mixture, the eggs, 70 g (2.5 oz) feta, the breadcrumbs, 1/2 teaspoon salt, black pepper, half of the parsley, and the finely grated zest of half the lemon. If the mixture feels too soft, add 1 to 2 extra tablespoons breadcrumbs.

5. 5

   5. Shape the mixture into 8 compact cakes of equal size. Place them on a tray or plate and let them rest for 10 minutes so they hold together better when browned.

6. 6

   6. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Cook the cakes for 3 to 4 minutes per side until deeply golden and firm. Work in batches if needed.

7. 7

   7. For the cream, mix the Greek yogurt, lemon juice, the remaining zest, a pinch of salt, and the rest of the parsley in a bowl. Stir until smooth and thick.

8. 8

   8. Serve the warm cakes with the roasted carrots. Top with the remaining crumbled feta, the lemon yogurt cream, and the toasted sesame seeds.

9. 9

   9. If desired, finish with an extra drizzle of olive oil and a little more black pepper before serving.