Budget Millet, Carrot and Onion Patties with Warm Tomato Cumin Sauce

Instructions

1. 1

   1. Place the millet in a fine strainer and rinse well. Put it in a saucepan with 480 ml (2 cups) of water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.

2. 2

   2. While the millet cooks, heat 1 tablespoon of oil in a skillet over medium heat. Add half of the chopped onion and the garlic. Cook for 4 to 5 minutes until the onion is soft. Stir in the grated carrot, 1 teaspoon of the cumin, the paprika, black pepper, and a pinch of salt. Cook 3 minutes more and let it cool slightly.

3. 3

   3. Transfer the cooked millet to a large bowl and fluff it with a fork. Add the carrot mixture, beaten eggs, breadcrumbs, wheat flour, and half of the parsley. Mix well until you get a mixture that can be shaped. If it feels too wet, add a little more breadcrumbs.

4. 4

   4. Shape 8 compact patties of equal size and let them rest for 5 minutes on a plate so they firm up.

5. 5

   5. For the sauce, heat another tablespoon of oil in a small skillet over medium heat. Add the remaining onion and cook for 4 minutes. Stir in the crushed tomato, the remaining 1/2 teaspoon cumin, and a pinch of salt. Cook for 8 minutes, stirring, until the sauce thickens. Add the rest of the parsley and turn off the heat.

6. 6

   6. Heat the last tablespoon of oil in a wide skillet over medium heat. Cook the patties for 3 to 4 minutes per side until deeply golden and firm inside.

7. 7

   7. Serve the patties hot with the warm tomato cumin sauce spooned over the top or on the side.

8. 8

   8. If you prefer to bake them, place them on a lightly oiled tray and bake at 200 °C / 400 °F for 20 minutes, flipping halfway through.