Golden Millet Cakes with Creamy Mustard Sauce and Apple Fennel Slaw

Ingredients

• •1 cup millet
• •2 cups vegetable stock
• •1/4 cup breadcrumbs
• •1/4 cup grated Parmesan cheese
• •1 egg, beaten
• •2 tablespoons olive oil
• •1 teaspoon garlic powder
• •1 teaspoon smoked paprika
• •Salt and pepper to taste
• •1/2 cup plain Greek yogurt
• •1 tablespoon Dijon mustard
• •1 teaspoon honey
• •1 apple, julienned
• •1/2 small fennel bulb, thinly sliced
• •1 tablespoon lemon juice
• •1 tablespoon olive oil
• •Fresh parsley for garnish

Instructions

1. 1

   Rinse the millet under cold water, then combine it with vegetable stock in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and the millet is tender. Let cool slightly.

2. 2

   In a large mixing bowl, combine the cooked millet, breadcrumbs, grated Parmesan cheese, beaten egg, garlic powder, smoked paprika, salt, and pepper. Mix well until the mixture holds together.

3. 3

   Shape the millet mixture into small patties, about 2-3 inches in diameter.

4. 4

   Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the millet cakes in batches and cook for 3-4 minutes on each side, or until golden brown and crispy. Remove and set aside on a paper towel-lined plate.

5. 5

   In a small bowl, whisk together plain Greek yogurt, Dijon mustard, and honey to create the creamy mustard sauce. Adjust seasoning as needed.

6. 6

   Prepare the apple fennel slaw by combining the julienned apple, thinly sliced fennel, lemon juice, olive oil, salt, and pepper in a bowl. Toss well to coat.

7. 7

   To serve, plate the millet cakes and drizzle with the creamy mustard sauce. Add a portion of apple fennel slaw on the side and garnish with fresh parsley.