Millet Cakes with Spinach and Carrots

Ingredients:

• 1 c. millet
• 2 c. water
• salt and pepper to taste
• vegetable oil for frying
• 2-4 Tbsp minced onion
• 5-6 ounces of baby spinach, chopped
• 2 carrots peeled and shredded
• 4 garlic cloves minced
• 2 tsp curry powder
• 1/4 c plain yogurt
• 1 large egg
• 2 Tbsp minced cilantro

Preparation Instructions:

1. Bring millet, water and 1/2 tsp salt to boil, then lower heat and simmer,covered, for about 20 minutes. Take off heat and let sit,covered, for 10 minutes.
2. Heat oil in a large saute pan until shimmering. Add onions and saute until softened. Add spinach and carrots and saute until starting to wilt. Stir in garlic, curry, 1/2 tsp salt and some pepper to taste and cook until fragrant .
3. Transfer millet to large bowl. Toss with spinach mixture. In a separate bowl, beat egg with yogurt and cilantro. Add this to millet mixture and stir to combine.
4. Divide into 8 round patties and refrigerate or freeze until firm. Fry in shallow pan until golden on both sides. Serve immediately with green mint chutney

GREEN MINT CHUTNEY

• 1/3 c. plain yogurt
• 2 c. cilantro chopped
• 1 c. fresh mint, chopped
• 1/4 c. minced onions
• 1 Tbsp lime juice
• 1 1/2 tsp sugar
• 1/2 tsp cumin
• 1/4 tsp salt

Process all ingredients in food processor until smooth.