Millet Patties

Ingredients

• 150 g millet (golden millet)
• Salt
• 200 g Peas (frozen; thawed)
• 300 g baby spinach
• 2 Garlic cloves
• 3 tbsp olive oil
• Pepper
• 45 g potato starch (3 tbsp)
• 0.5 tsp cayenne pepper
• 0.5 tsp turmeric powder
• 0.5 tsp garam masala
• 40 g spelt whole‑grain flour or whole‑grain rye breadcrumbs (3 tbsp)

Instructions

1. 1.

   Rinse millet in a sieve under hot water. Place it in a pot and cook in twice the amount of boiling salted water for 15–20 minutes over medium heat. Then let the millet cool for 10 minutes.

2. 2.

   Meanwhile, cook peas in boiling salted water for 3–4 minutes. Drain, let them dry, and roughly mash with an immersion blender. Wash spinach, place it in a large pot while still damp, cook until wilted over medium heat, then drain well in a sieve, squeezing out excess liquid. Roughly chop the spinach.

3. 3.

   Peel and finely chop garlic. Heat 1 tbsp oil, sauté garlic for 2 minutes, add spinach, sauté another 2 minutes, season with salt and pepper, then let cool.

4. 4.

   Whisk potato starch with 4–5 tbsp water until smooth. Mix millet with peas, spinach, pepper, cayenne, turmeric, garam masala, the smooth starch mixture, and flour into a pliable dough; season with salt.

5. 5.

   With damp hands form 16 patties from the dough and cook them one by one: heat 1 tsp oil in a pan for each batch. Add 4 patties and fry each side for 3–4 minutes until golden brown over medium heat. Fry millet patties similarly.