These delicious Minty Courgette and Millet Cakes are made with simple, inexpensive ingredients, but are packed with flavour and nutrients. Try serving with steamed baby potatoes and a green salad, for a filling and healthy meal.
80g (½ cup) millet
1 tsp bouillon powder
1 tsp sea salt flakes
240ml (1 cup) water
3 tbsp chia seeds, mixed with 9 tbsp water
4 spring onions
1 carrot, peeled and grated
1 clove garlic, peeled and crushed
A courgette, trimmed and grated
2 tbsp chopped fresh chives
2 tbsp chopped fresh mint leaves
3 tbsp gram flour
Sea salt and black pepper, to taste
Vegetable oil, a splash for frying
Place the millet into a small pan and add the bouillon, salt and water. Stir once to mix and bring to the boil. Leave to simmer until all the water has gone and the millet is cooked. Set aside to cool.
Mix the remaining ingredients, except the oil, into the cooked millet until thoroughly combined. Season to taste, before shaping into six equal patties.
Heat the oil in a shallow frying pan and add the millet cakes. Fry over a medium heat for a few minutes, until golden. Turn the cakes and repeat on the other side until piping hot and golden. Serve immediately.