Millet Cakes with Green Sauce

Ingredients:

1/2 cup millet
1/2 cup red lentils
1 onion, chopped
2 cloves garlic, minced
2 teaspoons berbere
1/2 cup potato, mashed
2 tablespoons flour
2 flax eggs
1-1/2 cup panko
coconut oil
salt, to taste

2 green bell peppers
1/2 teaspoon ginger
1 clove garlic
1 green chili, seeded
1 medjool date
1 tablespoon olive oil
2 tablespoons cilantro
a few drops of bourbon flavoring
salt, to taste

Toast the millet and add water. Cook and transfer to a bowl. Cook the lentils and add to the millet. Saute the onion, garlic, and berbere and add to the bowl, as well as the potato, flour, flax egg, and some salt. Shape into patties using 1/4 cup for each and coat in the panko. Cover and refrigerate for at least two hours to firm. Shallow fry in the coconut oil until golden.

Cut the green bell peppers in half and brush in some oil. Roast in the oven, face down, with the ginger, garlic, and green chili until the peppers are charred. Remove the skins from the bell pepper and transfer everything along with date, olive oil, cilantro, bourbon, and salt to a blender and puree until smooth. Drizzle over the millet cakes.