Ingredients

1/2 cup uncooked millet
1 cup + 2 tablespoons water
1 cup sweet corn kernels
1 large egg
3 tablespoons millet flour
1/2 teaspoon smoked paprika
1 cup shredded cheddar cheese
2 tablespoons minced fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sunflower oil
1/2 cup full cream yoghurt

Directions

1. In a small pan, combine the millet with the water. Bring to a boil, reduce to a simmer, cover, and cook until the millet has absorbed almost all the water, 20 to 22 minutes.
2. Remove from heat and allow to sit for 10 minutes.
3. In a food processor, combine the sweet corn with the remaining ingredients and millet. Pulse a few times until the mixture comes together and the corn is broken into smaller pieces.
4. Heat oil in a large, heavy-bottomed skillet over medium-low heat.
5. Wet your hands, take roughly a tablespoon of corn mixture and shape it into a 1/4-inch thick patty.
6. Place in skillet and cook for 4 to 5 minutes or until the fritters are brown and crisp. Flip and repeat on the other side.