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.
Savory Millet Cakes
From EatingWell: March/April 2009
In this recipe, millet is cooked to a polenta-like consistency with shredded vegetables, lemon zest and grated cheese, shaped into patties and browned in a skillet. The result is a unique pancake that's a little crunchy on the outside and creamy inside. Try them as a side dish with chicken or fish for dinner or over mixed greens for lunch.
9 Reviews for Savory Millet Cakes
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.
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 made these for dinner tonight with the Louisiana catfish, corn, and okra (http://www.eatingwell.com/recipes/louisiana_catfish_okra_corn.html?secti...), 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.
I agree the cakes were bland, but adding about 1C nutritional yeast plus celery salt, ground mustard, and more thyme seemed to do the trick.