Crispy Celery Leaf Millet Halloumi Cakes with Lemon Herb Yogurt

Crispy Celery Leaf Millet Halloumi Cakes with Lemon Herb Yogurt 🌿🍋 These little cakes are built around a useful contrast: nutty cooked millet, salty grated halloumi, fresh celery leaf, crisp pan-fried edges and a cold lemon herb yogurt that keeps every bite bright. They work as a vegetarian lunch, a starter plate, or a meal-prep box with cucumber, salad leaves and toasted seeds. 🧀 Yield: 10 to 12 small cakes Time: about 45 minutes, including chilling Ingredients For the cakes: - 3/4 cup dry millet - 1 1/2 cups water or light vegetable stock - 1/2 teaspoon fine salt, plus extra to taste - 225 g / 8 oz halloumi, coarsely grated - 1 large egg - 1/3 cup fine oats or fresh breadcrumbs - 1/2 cup celery leaves, finely chopped - 2 spring onions, finely sliced - Zest of 1 lemon - 1 tablespoon lemon juice - 1/2 teaspoon ground cumin - 1/4 teaspoon black pepper - 2 to 3 tablespoons olive oil, for frying - 1 tablespoon sesame seeds, to finish For the lemon herb yogurt: - 1 cup thick Greek yogurt - 1 tablespoon lemon juice - 1 teaspoon lemon zest - 2 tablespoons parsley, finely chopped - 1 tablespoon mint, finely chopped - 1 small garlic clove, finely grated, optional - 1 teaspoon olive oil - Salt and black pepper, to taste To serve: - Cucumber ribbons or sliced cucumber - Extra celery leaves or parsley - Lemon wedges - Toasted sesame seeds Method 1. Cook the millet. Rinse the millet, then put it in a small pan with the water or stock and 1/2 teaspoon salt. Bring to a boil, cover, reduce the heat and simmer for 15 to 18 minutes until the grains are tender and the liquid is absorbed. Leave covered for 5 minutes, then fluff and cool until warm rather than hot. 2. Mix the cakes. In a bowl, combine the cooked millet, grated halloumi, egg, oats, celery leaves, spring onions, lemon zest, lemon juice, cumin and black pepper. Press the mixture with a spoon until it starts to hold together. If it feels loose, add another spoonful of oats. 3. Shape and chill. Form 10 to 12 compact cakes, about 1.5 cm thick. Set them on parchment and chill for 15 minutes. This short rest helps the oats hydrate and keeps the cakes from breaking in the pan. 4. Make the yogurt. Stir Greek yogurt with lemon juice, lemon zest, parsley, mint, optional garlic, olive oil, salt and pepper. Keep it cold and thick. Taste for lemon first, then salt. 5. Fry the cakes. Warm a thin film of olive oil in a non-stick pan over medium heat. Fry the cakes for 3 to 4 minutes per side until deeply golden, crisp at the edges and hot through. Work in batches so the pan is not crowded. 6. Finish and serve. Spoon lemon herb yogurt onto plates or into a small bowl, add the hot cakes, then finish with cucumber ribbons, sesame seeds, celery leaves and lemon wedges. The best texture is hot crisp cake against cold creamy yogurt. ✨ Serving and storage tips - Serve with a sharp green salad, tomato wedges, soup or warm flatbread. - The shaped uncooked cakes can chill for up to 24 hours. - Leftovers keep for 2 days in the fridge. Reheat in a dry pan or air fryer to bring back the crisp edges. - Keep the yogurt separate until serving so the cakes do not soften. Save this one for a bright vegetarian lunch or a make-ahead snack plate. 💚 Tasteloom.club