Recipe: Millet Patties with garlic mayonnaise

Hands on time: 45 minutes

Total time: 1 hour 15 minutes

Makes: 12 patties

 Ingredients:

1 head garlic, ½ inch trimmed from top, plus 2 cloves, minced

3.5 tsp olive oil, divided

1 cup whole millet

½ yellow onion, finely diced

1/3 cup unsalted sunflower seeds

¼ cup finely chopped fresh dill

¼ cup finely grated low-fat parmesan cheese

4 tbsp fresh lemon juice, divided

1 large egg, beaten

1 tsp salt, divided

1 tsp fresh ground black pepper, divided

Olive oil cooking spray

2 tbsp chopped fresh chives, plus additional for garnish

1 tbsp Dijon mustard

¼ cup mayonnaise

¼ cup Yogurt.

 Recipe:

- Preheat oven to 350F.  Place garlic head on an 8x8 inch piece of foil and drizzle with ½ tsp oil.  Form foil into a pouch, sealing garlic inside.  Roast directly on middle oven rack until cloves are soft and fragrant, about 45 minutes.  Remove from oven and set aside until completely cooled.  Meanwhile, heat a large non-stick skillet on medium.  Add millet and toast, stirring and shaking pan constantly, until fragrant and grains begin to jump, about 4 minutes.  If necessary, cover with a lid; do not leave unattended.

 -Transfer to a small bowl and set aside.  In a medium saucepan, heat remaining 1tsp oil on medium – high.  Add onion and minced garlic and cook, stirring frequently, until onion is translucent.   Sir in millet and 2.5 cups water and bring to a boil.

 -Reduce heat to low, cover and simmer for 15 to 20 minutes, until water is absorbed and millet is tender.  Remove from heat and let sit, covered for 5 minutes.  Fluff with a fork and spread onto a large baking sheet until cooled to room temperature, about 8 minutes.  In a large bowl, combine carrot, bell pepper, sunflower seeds, dill, parmesan and 2 tbsp lemon juice.  Add millet mixture and stir to combine.  Stir in the egg and ½ tsp black pepper.  Grease a 1/3 cup measure with oil.  Scoop 1/3 cup millet mixture and drop onto a large parchment lined baking sheet.  Repeat.  Cover with plastic wrap and refrigerate for 20 minutes.

 -Meanwhile prepare aioli:  Squeeze roasted garlic cloves from their skins into a small bowl.  With the back of spoon, mash cloves; add chives, yogurt, remaining 2 tbsp lemon juice, Dijon, mayonnaise, yogurt, remaining ½ sp salt and ½ tsp black pepper and stir to combine.  Cover and refrigerate until needed.  Preheat oven to 400F.  Heat a large non-stick skillet on medium and brush it with oil.  Place 4 patties in skillet and flatten each with a metal spatula to ½ inch thickness.  Cook until bottoms are golden brown and crisp, 6 to8 minutes, reducing heat if necessary to prevent patties from over browning.  Brush tops with cooking oil and use spatula to carefully turn over each.

 -Cook until golden.  To serve, top each patty with 1 tsp aioli.  If desired, garnish with chives.

pic courtesy:http://www.pankajbhadouria.com/images/recipes-images/full/1327294417.jpg