Millet tahini patties with almonds

Ingredients

• 200 g of millet
• 120 g of raw tahini
• 1 chopped onion
• 60 g of blanched almonds, slivered
• 1 teaspoon of celery seeds (optional)
• 1 tablespoon of soy sauce
• 1 clove of garlic, crushed
• oil, for cooking
• salt and pepper, to taste

Bring 600 ml of water to a boil with the millet. Once boiling, reduce the heat, cover, and cook for 15 minutes. Remove from the heat and let it stand, covered, for another 15 minutes.

Toast the almonds in a frying pan for 4 to 5 minutes, until they are golden brown.

Sauté the onion in a small amount of oil.

In a large bowl, combine the cooked millet, tahini, onion, almonds, celery seeds, soy sauce, garlic, salt, and pepper. Add more tahini if the mixture is not sticky enough.

Make the pancakes and fry them for 2-3 minutes on each side, until golden brown. Drain them on paper towels and serve hot.