Golden Millet and Carrot Cakes with Herbed Yogurt and Cucumber

Instructions

1. 1

   1. Place the millet in a saucepan with 480 ml (2 cups) water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed and the millet is tender. Spread it on a tray or large plate to cool for 10 minutes.

2. 2

   2. Meanwhile, make the sauce: in a bowl, combine the Greek yogurt, grated and squeezed cucumber, dill, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Refrigerate until serving.

3. 3

   3. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion, garlic, and grated carrot. Cook for 4 to 5 minutes until softened and some of the moisture has evaporated. Let cool slightly.

4. 4

   4. In a large bowl, combine the cooked millet, carrot mixture, eggs, Parmesan cheese, cornstarch, parsley, lemon zest, cumin, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Mix well until you have a mixture that holds its shape.

5. 5

   5. Shape the mixture into 8 compact cakes of equal size. If desired, place them on a tray and chill for 10 minutes to help them hold together better.

6. 6

   6. Preheat the oven to 200 °C (400 °F). Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

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   7. In a large skillet, heat 2 tablespoons olive oil over medium heat. Brown the cakes for 2 to 3 minutes per side, in batches, until a golden crust forms.

8. 8

   8. Transfer the browned cakes to the tray and bake for 8 to 10 minutes at 200 °C (400 °F) so they become firm inside.

9. 9

   9. Serve the cakes hot with the yogurt, cucumber, and herb sauce spooned over or on the side.