Jury's still out I'm kind of on the fence about these. Fresh off the griddle they're ok. I ate one after it had cooled and it really wasn't very good so serving warm is important. I did like the lemon but I think the thyme may have been a bit much. I liked them well enough but I wouldn't call them easy and I'm not sure the effort to make them and to clean the saucepan make it worth it. No final decision yet but I may scrap this one. Cons: A bit labor-intensive stuck to pan
This is the second time that I made this recipe the first time the cakes were bland. This time I substituted 2 cups of chicken STOCK (not broth) for the water (using 1.5 cups of water). I also added 1/3 cup chia seed corn bell peppers and fresh basil. This time the cakes taste great. I am going to add quinoa as well next time. Pros: Healthy and fairly easy to prepare.
What about trying this with Quinoa? This is an excellent recipe. I too would at least double the seasonings. I think next time I'll try it with QUINOA This is a complete protein grain. I would have to adjust the cooking times and water. But then it would be even more nutritious. Always looking for more grain recipes other than wheat or corn. Thank you.
I cut the time from 2 hours to 1 hour! I made the recipe as directed only rather than letting it cool and forming the cakes by hand I used a medium-sized disher (scoop) and fried them up right away--they ended up being smaller portions so we got about 20 cakes out of it. They were really really good. In fact we had a couple as appetizers while we waited for our main course to finish cooking. My 7-year old son added a dab of ketchup to his and said "I love 'em!"
Yummy yummy yummy I made these for dinner tonight with the Louisiana catfish corn and okra (http://www.eatingwell.com/recipes/louisiana_catfish_okra_corn.html?section=comments#tabs) and they were fabulous. The whole family loved them and I got a request to double the recipe next time so that everyone can have more. The lemon zest sets the flavour off perfectly and I loved the creamy centres. I will definitely make these again. A few more notes - the millet absorbed all the water in under 20 minutes so I added the extras (zucchini carrot etc) and just cooked it for two minutes more before letting it cool. Also make sure you use a good non-stick pan. I have pan that's a few years old and seems to be intact but the cakes stuck to it. I made the second half on a new pan and they turned out much better. Pros: Easy and delicious.