A gluten-free, innovative recipe that combines the earthy sweetness of pumpkin, the nutty flavor of millet, and the tangy brightness of lime, topped with a silky coconut cream. Perfect for a light lunch, dinner, or an impressive appetizer for guests!
Ingredients (serves 4):
- For the patties:
- 200 g millet
- 300 g pumpkin (peeled and cleaned)
- 50 g almond flour
- 2 eggs
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- Salt and pepper to taste
- Extra virgin olive oil
- For the cream:
- 200 ml coconut milk
- Juice and zest of 1 lime
- 1 teaspoon cornstarch
- A pinch of salt
- A drizzle of honey (optional)
- For garnish:
- Toasted pumpkin seeds
- Chopped chives
Instructions:
- Prepare the patties:
- Cook the millet in boiling salted water following the package instructions. Drain and let cool.
- Cut the pumpkin into small cubes and steam it until soft. Mash it into a puree using a fork.
- In a large bowl, combine the cooked millet, pumpkin puree, almond flour, eggs, turmeric, cumin seeds, salt, and pepper. Mix until you get a smooth mixture.
- Shape the mixture into patties and place them on a baking tray lined with parchment paper. Brush with olive oil and bake in a preheated oven at 200°C (390°F) for 20-25 minutes, until golden and crispy.
- Prepare the cream:
- In a small saucepan, heat the coconut milk with the lime juice and zest. Add a pinch of salt.
- Dissolve the cornstarch in a tablespoon of cold water, then stir it into the coconut milk, whisking constantly until the cream thickens slightly. If desired, add a drizzle of honey for a hint of sweetness.
- Serve:
- Place the millet and pumpkin patties on plates. Drizzle with the coconut lime cream.
- Garnish with toasted pumpkin seeds and chopped chives.
A creamy, flavorful dish that’s perfectly balanced and guaranteed to impress your guests with its unique gluten-free twist!
