Millet Patties with Roasted Garlic Aoli

These were delicious!


Recipe from Clean Eating magazine, Jan/Feb 2012

Ingredients:
1 head garlic, 1/2 inch trimmed from top, plus 2 cloves, minced
3 1/2 tsp. olive oil, divided
1 cup whole millet
1/2 yellow onion, finely diced
1 small carrot, peeled & shredded
1/2 red bell pepper, finely diced
1/2 cup sunflower seeds, raw & unsalted
1/4 cup fresh, chopped dill
1/4 cup finely grated low fat Parmesan cheese
4 Tbsp. fresh lemon juice, divided
1 large egg, beaten
1/2 tsp. sea salt, divided
1/4 tsp. freshly ground black pepper, divided
Olive oil cooking spray
2 Tbsp. chopped fresh chives, plus addl. for garnish
1 Tbsp. Dijon mustard
1/4 cup lowfat olive oil mayonnaise
1/4 cup nonfat plain Greek yogurt

Instructions:
1. Preheat oven to 350. Place garlic head in foil and drizzle with 1/2 tsp. olive oil. Form into pouch and roast in oven for about 45 minutes, or until garlic is soft and fragrant. Remove from oven and set aside until completely cooled.

2. Meanwhile, heat a large nonstick skillet on medium. Add millet and toast, stirring & shaking pan constantly, until fragrant and grains begin to jump, about 4 minutes. Transfer to a bowl and set aside.

3. In a medium saucepan, heat remaining 1Tbsp. Oil on medium-high. Add onion & minced garlic and cook, stirring frequently until onion is translucent. Stir in millet and 2 1/2 cups water and bring to a boil. Reduce heat to low, cover & simmer for 15-20 minutes, until water is absorbed and millet is tender. Remove from heat and let sit for 5 minutes, covered. Fluff with a fork and spread onto a large baking sheet until cooled to room temperature, about 8 minutes.

4. In a large bowl, combine carrot, bell pepper, sunflower seeds, dill, Parmesan, and 2 Tbsp. lemon juice. Add millet mixture and stir to combine. Stir in egg, salt, & pepper. Mist a 1/3 cup measure with cooking spray. Scoop 1/3 cup millet mixture and drop each on a large parchment-lined baking sheet. Repeat with remaining mixture. Cover loosely with plastic wrap and refrigerate for 20 minutes.

5. Meanwhile, prepare Aoli. Squeeze roasted garlic cloves from their skins into a small bowl. With the back of a spoon, mash the garlic. Add chives, remaining lemon juice, Dijon, mayo, yogurt, salt & pepper. Stir to combine. Cover & refrigerate until needed.

6. Preheat oven to 400. Heat a large nonstick pan on medium and mist with cooking spray. Place 4 patties in skillet and flatten each with a metal spatula to 1/2 inch thickness. Cook until bottoms are golden brown and crisp, approximately 6-8 minutes., reducing heat if necessary to prevent patties from burning. Mist tops with cooking spray and carefully flip each. Cook until golden. Return patties to baking sheet. Repeat with remaining patties. Transfer baking sheet to oven and bake for 5-8 minutes, until heated through. To serve, top with 1Tbsp. Aoli.

Nutrients per serving (2 patties with 2 Tbsp. Aoli):
Calories: 281
Total fat: 13 g
Sat. fat: 2 g
Monounsaturated fat: 5 g
Polyunsaturated fat: 5 mg
Omega 3: 90 mg
Omega 6: 3480 mg
Carbs: 32 g
Fiber: 4 g
Sugars: 3 g
Protein: 8.5 g
Sodium: 373 mg
Cholesterol: 41 mg