Crisp-Crust Millet and Leek Cakes

Ingredients

• cooked millet2 1/2 cups
• leeks2 medium
• olive oil3 tbsp
• chickpea flour1/2 cup
• water1/3 cup
• fresh parsley1/4 cup chopped
• fresh chives2 tbsp chopped
• lemon zest1 tsp
• ground cumin1/2 tsp
• salt3/4 tsp
• pumpkin seeds1/3 cup
• apple cider vinegar1 tbsp

Method

1. 1Slice the leeks thinly and rinse well to remove grit.
2. 2Cook the leeks in 1 tablespoon olive oil over medium heat until very soft and sweet, about 8 minutes.
3. 3In a bowl, mix the millet, softened leeks, chickpea flour, water, parsley, chives, lemon zest, cumin, and salt.
4. 4Shape the mixture into 8 compact cakes.
5. 5Heat the remaining olive oil in a skillet and fry the cakes for 3 to 4 minutes per side until deeply golden.
6. 6Toss the pumpkin seeds with vinegar and a pinch of salt, then scatter them over the hot cakes before serving.

Tips

• Press the cakes firmly when shaping so they hold together well in the pan.
• Cook in batches if needed; overcrowding reduces browning.

Nutrition