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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.



READER'S COMMENT:
"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 Recipe

9 Reviews for Savory Millet Cakes

11/18/2010
Anonymous

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.

Comments
08/15/2010

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

Comments
03/01/2010
Anonymous

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

Comments
01/12/2010

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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