1.  1/2 cup raw millet 2.  2 teaspoons of water and 1 cup 3.  sweet corn kernels, 1 cup 4.  Large egg white, one 5.  millet flour, 3 tablespoons 6.  smoked paprika, half a teaspoon 7.  1 cup of cheddar cheese, shredded 8.  2 tablespoons of freshly minced chives 9.  1/4 teaspoon each of salt and black pepper 10.  Sunflower oil, two tablespoons 11.  a half-cup of whole-milk yoghurt 12.   Harissa, 2 to 3 tablespoons

Step 1)  Combine the water and millet in a small pan. Bring to a boil, lower the heat to a simmer, cover the pan, and cook for 20 to 22 minutes, or until the millet has absorbed nearly all the water. After 10 minutes, turn off the heat and let the food rest. Step 2) Combine the millet, sweet corn and other ingredients in a food processor. Once the mixture comes together and the corn is cut up into tiny bits, pulse a few times. Step 3 )  Over medium-low heat, warm the oil in a sizable, heavy-bottomed skillet. Wet hands and take roughly 3 tablespoons worth of the corn mixture and shape into a ¼ inch thick patty. Continue adding until the skillet is nearly full, leaving space for a flip. Step 4)  Over medium-low heat, warm the oil in a sizable, heavy-bottomed skillet. With wet hands, form a 1/4-inch-thick patty out of about 3 tablespoons of the corn mixture. Continue adding until the skillet is nearly full, leaving space for a flip. Cook the fritters for 4 to 5 minutes, or until crisp and browned. Reverse and repeat. Continue with the remaining corn mixture after transferring the fritters to a platter. Step 5)  Whisk the yoghurt and harissa together just before serving.   .