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.

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. "

Create a Review

8 Reviews for Savory Millet Cakes

05/24/2012

Anonymous

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.

Comments

01/13/2012

Anonymous

Recommends this recipe

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.

Comments

04/05/2011

v-wojcik

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?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.

Pros: Easy and delicious.

Comments

11/22/2010

Anonymous

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.

Comments

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