Budget Millet, Beet and Onion Patties with Quick Lemon Cream

Instructions

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   1. Place the millet in a sieve and rinse under cold water. Put it in a saucepan with 480 ml (2 cups) water and 1/2 teaspoon salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes until tender and the liquid is absorbed. Let it rest for 5 minutes and fluff with a fork.

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   2. While the millet cooks, grate the beet and onion. If they release a lot of liquid, gently squeeze them with your hands or a clean towel to remove the excess.

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   3. In a large bowl, combine the cooked millet, beet, onion, garlic, beaten egg, wheat flour, ground cumin, sweet paprika, the remaining 1/2 teaspoon salt, and black pepper. Add 1 tablespoon chopped parsley and mix until you have a moist but shapeable mixture.

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   4. Shape the mixture into 8 compact patties of equal size. If the mixture feels too loose, let it rest for 5 minutes so the flour can absorb some moisture.

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   5. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook the patties for 3 to 4 minutes per side until golden and firm. Add the remaining tablespoon of oil if needed to finish cooking. Keep the heat at medium so they cook through without burning.

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   6. For an oven version, preheat the oven to 200 °C / 400 °F, place the patties on a lightly oiled tray, and bake for 18 to 20 minutes, flipping halfway through.

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   7. In a small bowl, mix the plain yogurt with 15 ml (1 tbsp) lemon juice, a pinch of lemon zest, the remaining chopped parsley, and a pinch of salt. Stir until smooth and creamy.

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   8. Serve the patties hot with the quick lemon cream on top or on the side.