Crispy millet and broccoli cakes with lemon feta cream and roasted cherry tomatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Place the cherry tomatoes on the tray with 1 minced garlic clove, 1 tablespoon olive oil, dried thyme, a pinch of salt, a pinch of black pepper, and 1/4 teaspoon smoked paprika. Toss and roast for 20 to 25 minutes at 220 °C / 425 °F, until juicy and lightly browned.

3. 3

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

4. 4

   Steam the broccoli or cook it in boiling water for 3 minutes, just until tender but still bright green. Drain very well and finely chop to avoid excess moisture.

5. 5

   In a skillet, heat 1 teaspoon olive oil over medium heat. Add the red onion and 1 minced garlic clove. Cook for 3 to 4 minutes until softened. Remove from the heat.

6. 6

   In a large bowl, combine the cooked millet, broccoli, sautéed onion and garlic, beaten eggs, grated Parmesan, rice flour, fresh parsley, 1/2 teaspoon salt, the remaining smoked paprika, and a little black pepper. Mix well until you have a shapeable mixture.

7. 7

   Form 8 compact cakes using lightly damp hands. If the mixture feels too soft, let it rest for 5 minutes so the rice flour can absorb moisture.

8. 8

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the cakes for 3 to 4 minutes per side until golden and crisp. Work in batches if needed.

9. 9

   For the cream, combine the feta cheese, Greek yogurt, lemon zest, and 2 tablespoons lemon juice until creamy. You can mash with a fork or blend briefly if preferred. Adjust with a pinch of black pepper.

10. 10

    Lightly toast the walnuts in a dry skillet for 2 to 3 minutes over medium heat, stirring often, until fragrant. Roughly chop them.

11. 11

    Serve the cakes hot with a base or dollops of lemon feta cream, the roasted cherry tomatoes on top or on the side, and finish with the toasted walnuts. Add a little more parsley if desired.