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EatingWell
Savory Millet Cakes
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.
Marie Simmons

Ingredients
Directions
Tips
Make Ahead Tip: Prepare through Step 1 up to 2 hours in advance.
Tips
Note: Millet, a small round golden-hued grain, is sustenance for much of the world's population. In the U.S. it is most often used as bird feed, but it is the most-consumed grain in India and is also widely eaten in Africa, South America, China and Russia. Millet provides some protein, B vitamins, fiber and trace minerals, such as magnesium and copper. Look for it in bulk bins at well-stocked supermarkets and natural-foods stores.
Tips
Keep It Warm: If you need to cook in batches, keep your first batch warm by tenting it loosely with foil. Tenting lets steam escape, preventing sogginess while keeping food warm.
Nutrition Facts
Serving Size:
2 cakes Per Serving:
173 calories; protein 5.2g; carbohydrates 26.6g; dietary fiber 3.3g; sugars 1.2g; fat 5g; saturated fat 1.3g; cholesterol 3.8mg; vitamin a iu 1088.4IU; vitamin c 3mg; folate 32.8mcg; calcium 52mg; iron 1.1mg; magnesium 44.2mg; potassium 126.7mg; sodium 184.5mg; thiamin 0.2mg.
Exchanges:
1-1/2 starch, 1/2 vegetable, 1 fat
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