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?section=comments#tabs) 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.
Jury's still out 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. Cons: A bit labor-intensive stuck to pan
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.
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.
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!"
This looks like just the thing. I can't eat polenta but love and can eat millet. I will try it. Thank you. Charyll
Not tasty at all Not very tasty at all I'm afraid. I need to find a much better recipe. the pancakes stuck terribly too. Sorry!
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.
Texture was good but needed more seasoning. A bit bland.