Pumpkin and Millet Patties with Lemon-Mint Yogurt

Instructions

1. 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. 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. 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. 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. 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.