Millet Cakes | Weelicious
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Millet Cakes

Millet Cakes from Weelicious



I've been having such fun going through some of our family's favorite recipes from years ago and giving some of the older images facelifts. When I saw these Millet Cakes I couldn't believe how long it had last been since I made them and when I watched the kids eating one after another I was thrilled to find an old oldie, but goodie. I hope you have the opportunity to try it too!

Millet Cakes from Weelicious

I don't think there's any good name for this recipe -- believe me, I've been racking my brain for something better. Millet sounds like some small bug that you might have found in your bed at camp in the 6th 
grade or maybe a hairdo that is short on the sides and long in back. In reality, millet is a delicious grain that doesn't seem to 
appear in too many recipes, but is fantastic for little ones. Kenya 
loved it so much, I got totally inspired and came up with several 
recipes using it.

Millet Cakes from Weelicious

These millets cakes are easy to prepare and take only minutes to cook. 
Their nutty flavor comes out even more when you add a yogurt tahini sauce for your little one to eat with it. Millet is one of the least allergic and most digestible grains. It's 
nearly 15% protein, contains high amounts of fiber and B-complex 
vitamins and is a perfect in a gluten free diet. When you're making 
the millet recipe below you might think you made it wrong because it's 
very sticky. Don't fret, you made it perfectly! The millet needs to be a 
little sticky in order to form the patties.

Millet Cakes from Weelicious

These are a great choice to serve in the summer, for parties, or for play dates, especially when 
it's your turn to give the neighborhood kids dinner and you want 
to make something special. And I'm all ears for better names for this recipe, so don't be shy, send me suggestions. I'd love to hear them!

Millet Cakes  (Makes 16 Patties)

  • Prep Time: 2 mins,
  • Cook Time: 50 mins,
  • Rating:
    Rate this recipe
I don't think there's any good name for this recipe -- believe me, I've been racking my brain for something better. Millet sounds like some small bug that you might have found in your bed at camp in the 6th 
grade or maybe a hairdo that is short on...


  • 1/3 cup millet
  • 1/4 cup onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup carrots, chopped
  • 1 garlic clove, sliced
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon italian seasoning
  • 1 egg, beaten


  1. 1. Cook millet according to package directions until cooked through and fluffy.
  2. 2. Place the onion, bell pepper, carrot, garlic and italian herbs in food processor and pulse and until vegetables are in tiny pieces.
  3. 3. Heat 2 tsp of oil in a medium saucepan over medium heat and add the vegetables. Sauté for 3-4 minutes or until vegetables are soft.
  4. 4. Place the millet, vegetables and egg in a bowl and throughly combine.
  5. 5. Form patties, about 2 tablespoons each
  6. 6. Once all the patties are made and resting on a plate, heat 1 tbsp or oil in a saute pan over medium heat and saute the patties for 5 minutes on each side or until golden. Repeat with remaining patties and add remainder oil if needed.
  7. 7. Cool on a paper towel lined plate and serve.
  8. *After step 5, place patties on a sheet tray and freeze for 30 minutes. Then transfer to a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours then follow steps 6-7.
Millet Cakes

Nutrition Information

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  1. Becky

    September 30, 2016 at 10:03 am

    Correction? Shouldn’t this read “After Step 5” rather than step 6?

    • C. McCord

      October 4, 2016 at 10:59 am

      You are correct! I have updated the directions, thanks!

  2. Kristie

    March 7, 2015 at 2:49 pm

    I would love some Vegetarian recipes using Millet & keen-wa.

  3. sildenafil

    March 6, 2015 at 2:41 am

    Shoot, so that’s that one supposes.

  4. Janice Knight

    October 19, 2014 at 9:16 am

    Here’s a name you might want to consider for this millet pattie “Millet Skillet Pattie” — just a thought

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  6. Lisa

    August 16, 2014 at 8:33 am

    Can you use another grain instead? I have a ton or Farro, Freeka and Quinoa in the house.

  7. Jackie

    August 15, 2014 at 2:00 pm

    Looking foward to make this recipe! Can these be baked in the oven instead of pan fried? If so, for how long and at what temperature? I would love to make these in a muffin pan as my little one enjoys eating “cupcakes” :)

    • Catherine McCord

      August 15, 2014 at 2:08 pm

      I haven’t tried that, but I think it would work! Bake at 350F for about 15 minutes!

      • Jackie

        August 15, 2014 at 2:26 pm

        Thanks! I will give it a try and let you know how it goes!

  8. Lori @ RecipeGirl

    August 13, 2014 at 8:41 pm

    Definitely giving these a try soon!

  9. Dylan

    August 13, 2014 at 9:35 am

    Patty Cakes!

  10. stevie

    March 10, 2014 at 5:30 pm

    Millet Dollar Baby Cakes is my name suggestion.

    I added curry powder, turmeric, cinnamon, ricotta cheese, and a pinch of sugar. Mmmmm.

  11. SueLa

    January 26, 2014 at 6:22 pm

    I tried these today, they were delicious but it was difficult making patties, they kept falling apart, was it because I cooked the millet for only 25 mins ? I thought I should stop cooking it as it appeared to be drying up ?

  12. Ali

    January 2, 2014 at 7:26 pm

    I’d probably call these something like sunshine circles. Thanks for a good millet recipe!

  13. Cass

    November 25, 2013 at 8:00 pm

    This is a great basic recipe and the cooking time on the millet is right on. I found it pretty bland so changed a couple of things. In the water that I cooked the millet I added a pinch of garlic/onion powder, salt, pepper, celery seed and cayenne pepper (not enough to make it spicy just a pinch). I added about 1/4 cup grated parmesan to the millet at the same time as the egg. Delicious!

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  15. Kim P.

    October 23, 2013 at 8:02 am

    Made these last night, and I really wanted to like them. They just seemed really bland. I followed the recipe to the letter. I will try them again, but next time with the tahini sauce you suggested. They definitely needed a little pep added to them.

  16. gzech

    October 2, 2013 at 7:27 am

    Oh one more thing…how much millet and water do I need?

  17. gzech

    October 2, 2013 at 7:18 am

    Does the millet need to be rinsed before cooking?

    • gzech

      October 2, 2013 at 7:40 am

      Never mind…..just saw how much water and millet is needed….sleep deprivation sucks lol

  18. Naomi S

    August 7, 2013 at 10:07 am

    I tried these last night and everyone loved them!! My son (11) couldn’t get enough!! I didn’t sauté the vegetables and I added Parmesan cheese to the mixture. My husband took the millet off the stove early, thinking I set the timer wrong so it wasn’t very sticky but it still turned out great!

    • Toninho

      February 2, 2014 at 9:30 pm

      The same thing happened to me the other day! But it was beaucse I made such a big smoothie that it started leaking out of the bottom and the top of the blender. It was my best smoothie yet though, so I’m glad I made it so big.Broccoli + Hummus = Love. I tried Trader Joes Tomato Basil hummus yesterday, and it tastes like pizza. Definitely gotta pair that with the broc!

  19. kathy

    August 3, 2013 at 1:14 am

    I’m going to make these and skip step #4 because you are going to cook them in step #7 and I am trying to eat more raw and fresh. Looking forward to a Yummy lunch! Thanks

  20. Connie

    July 29, 2013 at 4:40 pm

    The millet cakes remind me, in looks, of what mother made from leftover mashed potatoes; we called them potatoe patties so how about millet patties?

  21. aimee domash

    April 2, 2013 at 11:21 am

    Great recipe!!!!
    How about Protein Patties for a name …:-)

  22. Christina

    December 2, 2012 at 6:49 am

    These are supposed to be served hot?

    • catherine

      December 3, 2012 at 10:57 am

      Yes, serve hot or warm!

  23. Luck

    November 21, 2012 at 7:43 pm

    Can I use finger millets?

  24. Brandi

    September 14, 2012 at 8:11 am

    Silly question- cook the millet for 45 minutes?

    • catherine

      September 14, 2012 at 11:43 am

      Yep! Cooking it for 45 minutes gets it to the right consistency to easily form into cakes.

  25. AKMom

    August 20, 2012 at 7:31 pm

    Would quinoa work instead of millet? I have cooked quinoa in the fridge now….

    • catherine

      August 21, 2012 at 11:22 am

      That should work. Let me know how they turn out!

  26. Natanamoon

    August 20, 2012 at 2:23 pm

    How about “Momma’s magic millet cakes” for a name? And I’m going to add some kale into the processor with the onions, etc., to sneak in some greens. Thanks for the recipe!

  27. Jeanine

    June 11, 2012 at 8:09 am

    I call them “Millies”

    • Selim

      February 3, 2014 at 2:09 am

      Isn’t it great when you can figure out a way to inucdle your family in this process? I love seeing all the little ones in the playroom at F2F. Reading labels is a real eye-opener, isn’t it? Sugar and sodium are everywhere! And if they take out the fat, they put in more sugar and sodium to get some of the flavor back. Seems like you can’t win! The choices will get easier as you go along. Keep up the great work.

  28. Canada

    April 14, 2012 at 11:40 pm

    Suggestion for names…hmm…Millet Hashbrowns. Millet grain hashbrowns. I think the name you have is fine. Millet Cakes.

    • Man from Modesto

      December 7, 2013 at 7:11 am

      Skillet Millet
      Skillet Millet biscuits
      Skillet Millet patties

  29. Sarah

    March 16, 2012 at 1:25 am

    @ Eddietry using a couple TBS ground flaxseed and water to make a paste and see if it works in place of egg no onion add extra carrot or maybe potato? Banana is used as a sub in many recipies for egg but it would really change the flavor, you could omit the peppers and onions add extra carrots and add raisins and cinnamon that’s my best guess millet is already GF :)

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    November 29, 2011 at 10:17 pm

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  34. eddie gersten

    August 10, 2011 at 9:18 am

    Would like to try this recipe, but I am
    allergic to eggs and onions. Plus I am
    gluten free.

    would appreciate some help.

    Thank You


    • Dawnarita

      September 8, 2012 at 9:02 pm

      I made this using a Flax mixture as an Egg Replacer. They were GREAT!

      Flax Egg = 2 T. Ground Golden Flax Seed Meal, 3 T. water and 1/8 t. baking powder.
      Mix in bowl and let sit for few minutes while it forms a gel consistency.

      Thank you for the great recipe!

      • Latrice

        May 5, 2013 at 6:06 pm

        I was loooking for a good egg replacement recipe for this. Thanx!!! I was going to try prune juice but i dont think it would have looked that pleasant.

  35. eddie gersten

    August 10, 2011 at 9:15 am

    would love to try this recipe but I am allergic to both
    eggs and onions. Plus I am gluten free.

    thank you for helping me.


  36. eddie gersten

    August 10, 2011 at 9:12 am

    Would love to make this. It looks so delish.
    But I can not use eggs or onions as i am allergic to them.
    what can i use in its place. I am also gluten free.

    Pleas reply.
    thank you for your help.


  37. LC

    July 24, 2011 at 8:15 pm

    Two other ideas:

    This is a delicious mix. Mine fell apart in the pan, so I scrambled it for hash – another delicious idea! I just put the whole hash on a paper towel-lined dish, let the excess absorb off, then covered the dish with another lined with a paper towel, flipped it, let it sit that way, then dug in hungrily.

    The patties that hadn’t yet hit the pan were popped into the oven with a spritz of oil on both sides. 350 degrees, just keeping an eye for when I should flip. They’re still cooking, but they look delicious.

    Thanks again for the recipe!

  38. Lisa

    February 18, 2011 at 12:45 pm


    Puffed millet cereal and millet are two different things. Millet is a whole grain and it would be located near the rice/lentils/beans, etc. Puffed millet cereal wouldn’t work in this recipe.

  39. chris

    February 18, 2011 at 12:08 pm

    can i used puffed millet cereal? it was all I could find?

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    February 7, 2011 at 8:36 pm

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  41. Renee

    October 27, 2010 at 6:30 pm

    Please post more recipes using millet. It is so healthy and hard to find recipes using it! Thanks for this one.

  42. Michelle B

    September 14, 2010 at 10:56 am

    I didn’t have any carrots left so I subbed peas,maybe that’s the reason these didn’t work for me. They did not at all hold their shape. Any ideas how I could get them to form cakes?

    • catherine

      September 14, 2010 at 1:04 pm

      Peas are a different structure than carrots and they hold more liquid which is why it did not hold their shape. Maybe adding some more millet or some flour to dry it up would work too. How was the consistency?

  43. Rani

    August 13, 2010 at 11:04 am

    You can use Dhall and Bean (any legume) in same way but don’t cook before making patties.Just soak in water for over night and then drain out water crush/grind,keep 2-3 hours to set and then mix with same ingiedent (salt,onion,papper,curry leaves,small prawns etc) and fry with oil.

  44. Lindsay

    August 12, 2010 at 11:56 am

    These are so good! The only change I made was to add about a tablespoon of grated parmesan to the mixture before cooking.

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  46. Kari

    September 2, 2008 at 10:01 pm

    I actually made these this past weekend. You can get the Millet at Whole Foods. These were really good. My daughter loved them as well. Thanks for the recipe!

  47. Carey

    August 28, 2008 at 3:39 pm

    I wanted to say that the recipe was a total hit with my 3 year old and 1 year old. We used a poblano pepper from the garden instead of red pepper, and everything turned out great. When my husband returned from work and there were only two patties left, he was disappointed because he wanted more for himself.

  48. Carey

    August 27, 2008 at 2:04 pm

    We don’t have any millet right now, but I am going to try this recipe with some Bulgur tonight. We’ll see how it turns out. Thanks for sharing.