Millet and Leek Cakes with Warm Minted Pea Cream and Roasted Radishes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the radishes on a baking tray, toss them with 1 tablespoon olive oil, a pinch of the salt, and some black pepper, then roast for 20 to 25 minutes until tender and browned at the edges.

2. 2

   Meanwhile, place the millet in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the leek and cook for 5 to 6 minutes until tender. Stir in the garlic and cook for 1 minute more. Remove from the heat and let cool slightly.

4. 4

   In a large bowl, combine the cooked millet, leek and garlic mixture, beaten eggs, Parmesan cheese, rice flour, 1/2 teaspoon salt, black pepper, and sweet paprika. Mix well until you have a mixture that can be shaped. Let it rest for 5 minutes.

5. 5

   Shape the mixture into 8 compact cakes. If the mixture sticks, lightly dampen your hands.

6. 6

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the cakes for 3 to 4 minutes per side, working in batches if needed, until firm and deeply golden. Transfer to a plate and keep warm.

7. 7

   For the cream, blanch the peas in boiling water for 2 minutes if fresh, or 3 minutes if frozen. Drain and blend with the Greek yogurt, fresh mint, lemon juice, the remaining tablespoon of olive oil, and a pinch of salt until smooth and thick.

8. 8

   If you want to serve the cream warm, transfer it to a small saucepan and heat over very low heat for 1 to 2 minutes, without letting it boil.

9. 9

   To serve, spread the warm pea cream onto the plates, place the millet cakes on top, and finish with the roasted radishes, chopped chives, and a little extra Parmesan if desired.

10. 10

    Serve immediately to enjoy the contrast between the crisp golden cakes, the fresh mint cream, and the oven-sweetened radishes.