Curried Millet Fritters By Chef Pinky Dread
Golden millet fritters are laced with curry powder, spring onions, carrots, garlic and ginger, and are served with a cooling cucumber raita and salsa.
Featured at Africa Food Systems Forum 2024
Ingredients:
- 120ml virgin coconut oil, divided
- 5 unit Spring onions, white and green parts, thinly sliced
- 1 unit large carrot, shredded on the medium holes of a box grater
- 2 unit garlic cloves, minced
- 15g minced ginger
- 5ml kosher salt, plus more for seasoning
- 2ml Freshly ground black pepper
- 15ml Mild curry powder
- 250g millet, rinsed in cold water and drained
- 750ml water
- 125 g carrots
- 1 Chickpeas, tinned
- 1 ml Flaky sea salt grinder, for serving
- 1 Cucumber
- 500 ml Greek yoghurt
- 10g Fresh mint
- 10g Fresh Coriander
- 15ml Olive oil
- 2 lemons/ limes
- 2 Tomatoes
- 1 Red onion
Method:
In a medium saucepan, heat 2 tablespoons of the coconut oil over medium-high heat. Add the spring onions, carrot, garlic and ginger, and season with salt and pepper. Cook 3-5 minutes, stirring often, until tender. Add the curry powder and cook, stirring, for 1 minute. Add the millet and stir well. Pour in the water, and add 1 teaspoon of salt. Bring to a boil. Reduce the heat to a simmer and cook, covered, until the water is absorbed, about 18-20 minutes. Remove the pan from the heat, and let sit, covered, 5 minutes, to steam.
Transfer the millet mixture to a large bowl and fold in the peas. Let sit to cool, stirring occasionally, about 10 minutes. Add the chickpeas liquid and mix well.
Line a pan with parchment or wax paper. Using damp hands, form the millet mixture into 10-12 tightly-packed patties, roughly 3 inches in diameter. Place the patties on the prepared pan. Do Ahead: The patties can be covered with a sheet of wax paper then plastic wrap and refrigerated overnight. Pat dry with a paper towel before sautéing.
Heat 1-2 tablespoons of coconut oil in a large nonstick or well-seasoned cast iron pan over medium-high heat. Working in batches, cook the patties until golden brown on both sides, about 3-6 minutes per side (add additional coconut oil between batches, as needed). Transfer the patties from the pan to plates or a platter, and sprinkle with flaky sea salt. Serve warm with raita alongside, if you wish.