Gluten-free savoury millet patties with sour cream gherkin dip
Millet patties ingredients (8 cakes - 3-4 portions)
- 1 cup Millet
- 2 cups water
- 1 stock cube
- 1 onion
- 10 sundried tomatoes (drain oil and chop finely)
- 2 grated medium sized carrots
- 4 tsp Worcester sauce
- 2 tbsp tomato paste
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1 tsp garlic powder
- A dash of black pepper
Soy sour cream with gherkins ingredients:
- 200g soy yoghurt
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1 tsp lemon juice
- 50g pickled gherkins
Preheat your oven to 200C (400F).
In a pan toast 1 cup of millet for about 4-5 minutes until it becomes fragrant. Make sure you stir continuously so it doesn't burn. Then pour 2 cups of boiling water into the pan, add a stock cube, close the lid and let simmer on medium heat for 15 minutes or until all liquid is absorbed.
In the meantime peel 2 medium size carrots and grate them finely, drain the oil from 10 sun-dried tomatoes, chop finely and also chop up an onion finely . Add all of them to a large boil including the boiled millet, the Worcester sauce, tomato paste, lemon juice, salt, garlic powder and a dash of black pepper. Mix together well. I started off mixing it with a wooden spool and as the millet cooled down I used my hands to really mix everything together until I got a sticky dough like consistency.
Now create round patties and put them on a baking tray lined with baking paper. Put into the oven for 20 - 25 minutes. Of course you can also fry them in a pan if you like, but I fancied something a bit healthier so baking was less calorific.
One they are in the oven finely chop 50g pickled gherkins, and then add them to a bowl and mix together with all other sour cream ingredients.
Serve the patties with the sour cream and a nice fresh salad on the side. Enjoy!
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