Millet Patties with Garlic Mayonnaise

These millet patties will stump even the most difficult critics (your kids!) Good for a burger or just to be enjoyed with the garlic Mayonnaise.

Makes: 12 patties
Hands-on time: 45 minutes
Total time: 1 hour, 15 minutes

Recipe Ingredients:
1 head garlic, ½ inch trimmed from top, plus 2 cloves, minced
3 ½tsp olive  oil , divided
1 cup whole millet
½ yellow onion, finely diced
1 small carrot, peeled and shredded
½ red bell pepper, finely  diced
1/3 cup unsalted sunflower seeds
¼ cup finely chopped fresh dill
¼ cup finely grated low-fat parmesan cheese
4tbsp fresh lemon juice, divided
1 large egg, beaten
1tsp salt, divided
1tsp fresh ground black pepper, divided
Olive oil cooking spray
2tbsp chopped fresh chives, plus additional for garnish
1tbsp Dijon mustard
¼ cup mayonnaise
¼ cup Yogurt
Recipe Method:
 Preheat oven to garlic head on an 8*8 –inch piece of foil and drizzle with ½tsp 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 a side until completely cooled. Meanwhile, heat a large nonstick 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 .Stir in millet and 2 ½ 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 2tbsp lemon juice. Add millet mixture and stir to combine.  Stir in the egg and ½tsp 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 for20 minutes. Meanwhile, prepare aioli: Squeeze roasted garlic cloves from their skins into a small bowl.  With the back of a spoon , mash cloves Add chives, Yogurt , remaining  2tbsp lemon juice, Dijon , mayonnaise, yogurt, remaining ½tsp salt and ½tsp black pepper and stir to combine. Cover and refrigerate until needed. Preheat oven to 400F .Heat a large nonstick 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 to 8 minutes, reducing heat if necessary to prevent patties from over browning .Brush tops with cooking oil and use spatula to carefully flip each . Cook until golden. To serve, top each patty with 1bsp aioli. If desired, garnish with chives.                                                              




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Author of the Recipe: reetika varshney

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Brand Pankaj Bhadouria

Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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