Gluten-free savoury millet patties with sour cream gherkin dip

INGREDIENTS:

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 vegan 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

METHOD:

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!