lentil millet cakes

We altered this red-lentil-quinoa-cakes-with-basil-cream recipe to a vegan version fitting our needs. We served this with a salad and roasted purple sweet potatoes. The basil creme makes the cakes delicious.

Makes 12 patties
Ingredients:
salt to taste
1 cup uncooked millet
1 2/3 cups broth  for instant pot (2 cups if using a stove and  pot)

1 cup red lentils, rinsed and soaked at least 30 minutes, drain water prior to cooking
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp ground pepper
2 cups of broth

2 cups chopped onions
2 garlic cloves minced

3 TBS gluten free flour
1/2 cup aquafaba

For the basil cream:
1/2 cup almond yogurt
1/2 cup fresh basil leaves
1/4 tsp salt
2 TBS almond milk
1 tsp lemon juice

Directions:
1. place millet and broth in instant pot, set manual setting for 10 minutes. Allow natural release and allow to cool
2. In a saucepan, combine the lentils, and spices with 3 cups of broth. Bring to a boil. Reduce heat and simmer for 20 minutes. Allow to cool
3. Add 1-2 TBS broth to saute pan over medium heat to saute the onion and garlic until translucent. Allow to cool.
4. Make Basil cream: Combine all ingredients in a blender or food processor. Blend until creamy.
5. Add the cooked millet, lentils, onion and garlic to a large bowl. Combine with flour and aquafaba.
6. Preheat oven to 400. Line a cookie sheet with parchment paper
7. place a 1/2 cup of the mixture onto the parchment paper, flattening to patty shape. Cook 20 minutes, flip and cook another 15 minutes.
8. To serve 2 cakes per person topped with 1 TBS of the basil cream.