Savory Millet Cakes

March/April 2009

Your rating: None Average: 3.4 (86 votes)

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.

"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. "
Savory Millet Cakes

9 Reviews for Savory Millet Cakes


Agree that the cakes were bland. I doubled the thyme, added celery salt & mustard powder and about 1C nutritional yeast for depth of flavor. Seemed to solve the problem.


This looks like just the thing.
I can't eat polenta but love and can eat millet.
I will try it.
Thank you.


Texture was good but needed more seasoning. A bit bland.


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!"


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