Crispy Lemon Thyme Mushroom Millet Patties with Roasted Garlic Pea Yogurt

Crispy Lemon Thyme Mushroom Millet Patties with Roasted Garlic Pea Yogurt 🍄🌿 Golden outside, tender inside, and finished with a vivid pea yogurt that tastes fresh, garlicky and lemony. These patties are brilliant for lunch bowls, mezze-style plates, or an easy vegetarian dinner with salad. Yield: 4 servings, about 10-12 small patties Time: about 40 minutes Ingredients For the patties: - 520 g cooked millet, cooled - 320 g chestnut or cremini mushrooms, finely chopped - 3 spring onions, finely sliced - 1 large egg - 55 g fresh breadcrumbs - 2 tbsp finely grated Parmesan or vegetarian hard cheese, optional - 1 tbsp chopped thyme leaves, plus extra to serve - 1 tsp lemon zest - 1 tbsp lemon juice - 1/2 tsp fine salt - Black pepper - 2-3 tbsp olive oil or neutral oil, for frying For the roasted garlic pea yogurt: - 180 g frozen peas, thawed - 180 g thick Greek-style yogurt - 3 roasted garlic cloves - 1 tbsp lemon juice, plus more to taste - 1 tbsp olive oil - 2 tbsp chopped parsley, dill or chives - Pinch of salt To serve: - Lemon wedges - Extra thyme or herbs - Crisp leaves, cucumber, radishes or roasted vegetables Method 1. Cook the mushrooms first. Warm a large non-stick pan over medium-high heat, add the chopped mushrooms with a pinch of salt, and cook for 7-9 minutes until their liquid evaporates and the pieces turn browned and intensely savoury. Cool for a few minutes. 2. Make the patty mixture. In a bowl, combine cooked millet, mushrooms, spring onions, egg, breadcrumbs, cheese if using, thyme, lemon zest, lemon juice, salt and black pepper. Press a spoonful in your hand: it should hold together. If it feels loose, add 1-2 tbsp more breadcrumbs and rest for 5 minutes. 3. Shape and chill. Form 10-12 compact patties, pressing the edges firmly so they do not crumble. Chill for 10 minutes while you make the yogurt. This short rest gives cleaner edges and a better crust. 4. Blend the pea yogurt. Blitz peas, yogurt, roasted garlic, lemon juice, olive oil, herbs and salt until thick and bright. Keep a little texture if you like. Taste and adjust with more lemon for sharpness or a tiny splash of water if it is too thick. 5. Fry for crisp edges. Heat a thin layer of oil in a non-stick pan over medium heat. Fry patties for 3-4 minutes per side, turning only when the underside is deep golden and set. Work in batches so the pan stays hot. 6. Serve. Spoon or swipe the roasted garlic pea yogurt onto plates, add hot patties, and finish with thyme, lemon wedges and fresh herbs. Add crunchy salad or roasted vegetables to make it a full meal. ✨ Serving and storage tips - The mixture can be shaped up to 24 hours ahead and chilled, covered. - Cooked patties keep for 2 days in the fridge. - Re-crisp in a dry pan, oven or air fryer until hot. - Keep the pea yogurt separate so the patties stay crisp. Save this one for the next time you want something cosy, crisp and green on the same plate. 🫛 Tasteloom.club - easy recipes for everyday cravings