Not very tasty at all, I'm afraid. I need to find a much better recipe. the pancakes stuck terribly, too. Sorry!
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.
10 Reviews for Savory Millet Cakes
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.
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.