Millet Patties with Sour Cream Sauce

Rinse the millet thoroughly and pick over. In a saucepan, bring 500 ml of water with salt to a boil, add the millet and cook over low heat for 15–20 minutes, until all the water has been absorbed. Cover with a lid and let stand for 15 minutes.

Transfer the porridge to a wide bowl and let it cool for 20 minutes, until warm but not hot.

Mix in the egg and wheat flour, adding more salt if needed. The mixture should be thick and hold its shape.

With wet hands, shape into 8 small oval patties and coat each in breadcrumbs.

Heat oil in a skillet. Fry the patties over medium heat for 3–4 minutes on each side, until golden brown.

For the sauce, mix sour cream with 100 ml of water, add finely chopped dill and salt.

Warm the sauce in a small saucepan over low heat for 3–4 minutes, without letting it boil, so the sour cream doesn't curdle.

Serve the hot patties drizzled with the sour cream sauce.