1 Small bunch broccoli (chopped into medium florets)
1 Small onion (peeled and quartered)
3 cloves garlic (peeled)
1 cup cooked millet (see instructions in recipe note)
½ cup panko bread crumbs
½ cup grated parmesan cheese
½ cup finely chopped parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped chives
1 tablespoon baking powder
1 teaspoon lemon zest
1 teaspoon salt
½ teaspoon fresh ground pepper
2 Large eggs
2 tablespoons canola oil (divided)
To cook millet: Bring 1 cup of water to a boil. Add ½ cup of millet, return to a boil, cover and reduce to a simmer for 15 minutes. Remove from heat (keep covered) for 10 minutes, fluff with a fork. Feel free to snack on remaining millet with a little soy sauce!
In a food processor, combine broccoli florets, onion and garlic and pulse until pieces are roughly the size of rice grains.
Transfer broccoli mixture to a large bowl and add remainder of ingredients. Mix until combined and place in refrigerator for 10 minutes.
Remove from refrigerator and form into small patties (pack them tightly), about 2 Tbsp each. Mixture should make 15-18 patties.
Heat 1 Tbsp of canola oil in a large frying pan over medium heat. Fry each patty for 4-5 minutes each side, until a golden crust forms and patty is cooked through. Fry the second batch with the remaining canola oil.
Serve along side a creamy lemony dip (¼ cup mayonnaise, ¼ cup greek yogurt, juice of ½ a lemon and s&p to taste)