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Millet Cakes

August 26, 2008

millet-cakes.jpg

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.
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.
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!

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Millet Cakes  (Makes 16 Patties)

  • Prep Time:2 minutes,
  • Cook Time: 50 minutes,
  • Total Time: 1 hours,

Ingredients

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

Preparation

  1. 1. Bring the water to a boil in a small pot.
  2. 2. Add the millet, cover and reduce to a simmer for 45 minutes or until fluffy and a little sticky.
  3. 3. Place the onion, bell pepper, carrot, garlic and italian herbs in food processor and pulse and until vegetables are in tiny pieces.
  4. 4. Heat 2 tsp of oil in a medium saucepan over medium heat and add the vegetables. Saute until for 3-4 minutes or until vegetables are soft.
  5. 5. Place the millet, vegetables and egg in a bowl and throughly combine.
  6. 6. Place 1 tbsp of the mixture between your hands and make patties. (You may need to moisten your hands with water so they don’t get too sticky).
  7. 7. 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 2 minutes on each side or until golden.
  8. 8. Cool on a paper towel lined plate and serve.
  9. *After step 6, 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 7-8.
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Comments






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  1. aimee domash

    April 2, 2013 at 11:21 am

    Reply

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

  2. Christina

    December 2, 2012 at 6:49 am

    Reply

    These are supposed to be served hot?

    • catherine

      December 3, 2012 at 10:57 am

      Reply

      Yes, serve hot or warm!

  3. Luck

    November 21, 2012 at 7:43 pm

    Reply

    Can I use finger millets?

  4. Brandi

    September 14, 2012 at 8:11 am

    Reply

    Silly question- cook the millet for 45 minutes?

    • catherine

      September 14, 2012 at 11:43 am

      Reply

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

  5. AKMom

    August 20, 2012 at 7:31 pm

    Reply

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

    • catherine

      August 21, 2012 at 11:22 am

      Reply

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

  6. Natanamoon

    August 20, 2012 at 2:23 pm

    Reply

    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!

  7. Jeanine

    June 11, 2012 at 8:09 am

    Reply

    I call them “Millies”

  8. Canada

    April 14, 2012 at 11:40 pm

    Reply

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

  9. Sarah

    March 16, 2012 at 1:25 am

    Reply

    @ 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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  14. eddie gersten

    August 10, 2011 at 9:18 am

    Reply

    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

    Eddie

    • Dawnarita

      September 8, 2012 at 9:02 pm

      Reply

      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

        Reply

        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.

  15. eddie gersten

    August 10, 2011 at 9:15 am

    Reply

    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.

    Eddie

  16. eddie gersten

    August 10, 2011 at 9:12 am

    Reply

    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.

    Eddie

  17. LC

    July 24, 2011 at 8:15 pm

    Reply

    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!

  18. Lisa

    February 18, 2011 at 12:45 pm

    Reply

    Chris,

    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.

  19. chris

    February 18, 2011 at 12:08 pm

    Reply

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

  20. Lavonia Dapice

    February 7, 2011 at 8:36 pm

    Reply

    This is a very intriguing post, I was looking for this information. Just so you know I found your blog page when I was browsing for blogs like mine, so please check out my site sometime and leave me a comment to let me know what you think.

  21. Renee

    October 27, 2010 at 6:30 pm

    Reply

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

  22. Michelle B

    September 14, 2010 at 10:56 am

    Reply

    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

      Reply

      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?

  23. Rani

    August 13, 2010 at 11:04 am

    Reply

    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.

  24. Lindsay

    August 12, 2010 at 11:56 am

    Reply

    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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