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
