Millet Patties with Roasted Garlic Aoli

*from Clean Eating Magazine

Serves: 6
Makes: 12 patties
Hands-on time: 1 hour, 15 minutes
Total time: 1 hour, 45 minutes

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 and shredded
• 1/2 red bell pepper, finely diced
• 1/3 cup raw unsalted sunflower seeds
• 1/4 cup chopped fresh dill
• 1/4 cup finely grated low-fat Parmesan cheese
• 4 tbsp fresh lemon juice, divided
• 1 large egg, beaten
• 1 cup whole-wheat panko 
• 1/2 tsp sea salt, divided
• 1/4 tsp fresh ground black pepper, divided
• Olive oil cooking spray
• 2 tbsp chopped fresh chives, plus additional for garnish
• 1 tbsp Dijon mustard
• 1/4 cup low-fat olive oil mayonnaise
• 1/4 cup nonfat plain Greek yogurt

INSTRUCTIONS:

1. Preheat oven to 350°F. Place garlic head on an 8 x 8-inch piece of foil and drizzle with 1/2; tsp oil. Form foil into a pouch, sealing garlic inside. Roast directly on middle oven rack until cloves are soft and fragrant, about 45 minutes. Remove from oven and set aside until completely cooled.
2. Meanwhile, heat a large nonstick skillet on medium. Add millet and toast, stirring and shaking pan constantly, until fragrant and grains begin to jump, about 4 minutes. (NOTE: If necessary, cover with a lid; do not leave unattended.) Transfer to a small bowl and set aside.
3. In a medium saucepan, heat remaining 1 tbsp oil on medium-high. Add onion and minced garlic and cook, stirring frequently, until onion is translucent. Stir in millet and 2 cups water and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes, until water is absorbed and millet is tender. Remove from heat and let sit, covered, for 5 minutes. 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, panko, 1/4 tsp salt and 1/8 tsp black pepper. Mist a 1/3-cup measure with cooking spray. Scoop 1/3 cup packed millet mixture and drop onto a large parchment-lined baking sheet, press into 1/2-inch-thick patties, rinsing hands as needed and patting dry, to remove sticky mixture. Repeat with remaining mixture. Cover loosely with plastic wrap and refrigerate for a minimum of 20 minutes.
5. Meanwhile, prepare aioli: Squeeze roasted garlic cloves from their skins into a small bowl. With the back of a spoon, mash cloves. Add chives, remaining 2 tbsp lemon juice, Dijon, mayonnaise, yogurt, remaining 1/4 tsp salt and 1/8 tsp black pepper and stir to combine. Cover and refrigerate until needed
6. Preheat oven to 400°F. Heat a large nonstick skillet on medium and mist with cooking spray. Place 4 patties in skillet. Cook until bottoms are golden brown and crisp, 6 to 8 minutes, reducing heat if necessary to prevent patties from over-browning. Mist tops with cooking spray and use spatula to carefully flip each. Cook until golden. Return cooked patties to baking sheet. Repeat with remaining patties. Transfer baking sheet to oven and bake for 5 to 8 minutes, until heated through. To serve, top each patty with 1 tbsp aioli. If desired, garnish with chives.

Nutrients per serving (2 patties and 2 tbsp aioli): Calories: 318, Total Fat: 13 g, Sat. Fat: 2 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 5 g, Omega-3s: 90 mg, Omega-6s: 3480 mg, Carbs: 40 g, Fiber: 5.5 g, Sugars: 3 g, Protein: 10 g, Sodium: 385 mg, Cholesterol: 41 mg