Instructions

Follow the steps and taste along the way.

1. Cook the millet

   Rinse the millet in a sieve with hot water. Put it in a saucepan with 350 ml water and 1.5 g salt. Bring to a boil, cover, and cook over low heat for 18 minutes. Remove from the heat and leave covered for another 5 minutes.

2. Roast the pumpkin

   Preheat the oven to 210 °C. Cut the pumpkin into approximately 1.5 cm cubes, toss with 10 ml olive oil, and spread on a baking sheet. Roast for 20 to 25 minutes, until the edges are tender and beginning to turn golden. Leave to cool for 10 minutes.

3. Prepare the yogurt dip

   Mix the yogurt with the finely chopped mint, 10 ml lemon juice, and the remaining 1 g salt. Refrigerate while you prepare the patties.

4. Mix and shape the patties

   Roughly mash the roasted pumpkin with a fork. In a bowl, combine it with the cooked millet, egg, crumbled feta, rolled oats, chopped parsley, finely grated lemon zest, 10 ml lemon juice, and black pepper. Leave the mixture to stand for 5 minutes, then shape it into 8 patties approximately 7 cm in diameter.

5. Pan-fry and serve

   Add the remaining 10 ml oil to a non-stick frying pan and heat over medium heat. Fry the patties in batches for 3 to 4 minutes on each side, until firm and golden-crusted. Serve warm with chilled lemon-mint yogurt.