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!
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!
Millet Cakes
Ingredients
- 1/3 cup Millet
- 1/4 cup onion, chopped
- 1/4 cup Red Bell Pepper, chopped
- 1/4 cup carrots, chopped
- 1 clove garlic, sliced
- 2 tablespoon olive oil, divided
- 1/2 teaspoon italian seasoning
- 1 egg, beaten
Instructions
- Cook millet according to package directions until cooked through and fluffy.
- Place the onion, bell pepper, carrot, garlic and italian herbs in food processor and pulse and until vegetables are in tiny pieces.
- 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.
- Place the millet, vegetables and egg in a bowl and throughly combine.
- Form patties, about 2 tablespoons each
- 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.
- Cool on a paper towel lined plate and serve.
- *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.
I am vegan too so I plan to add som psyllium husk and/or aquafaba: as long as you don’t make them too big or loose it should work
This is exactly what I was looking for to replace a burger bun: I am getting ready to make some tofu katsu (which is a breaded and fried tofu “burger” ) but I really don’t do well with bread. Last night I ate millet as my starch with my BAS and there is enough left for 2 more meals. I wondered if anybody else had pattied millet. And here you are! Thank you: I am going to change the veg as I don’t have a red bell pepper, but some mushrooms and a green onion and a green bell pepper will be just as great!
This is exactly what I was looking for to replace a burger bun: I am getting ready to make some tofu katsu (which is a breaded and fried tofu “burger” ) but I really don’t do well with bread. Last night I ate millet as my starch with my BAS and there is enough left for 2 more meals. I wondered if anybody else had pattied millet. And here you are! Thank you: I am going to change the veg as I don’t have a red bell pepper, but some mushrooms and a green onion and a green bell pepper will be just as great!
Those HEALTHY CAKES sound really good ! I just got through reading the article and I am going to get the grain as soon as possible, Thank You Very Much Bo Self Colita , Tx ( old Indian settlement )
Add me to the camp where they fell apart completely. Looking at the comments, most of the people who liked them also added parmesan. I wonder if that helps them stick together. I have my oldest daughter stir frying them right now to make into a sort of vegetarian hamburger gravy to top our mashed potatoes with instead.
BTW, for anybody with an Instant Pot, cook the millet with water in a ratio of one part millet to 1.5 parts water at high pressure for one minute, then naturally release for 10 minutes and release pressure. Fluff with a fork. And I agree with others that they need a bit more flavor. If I can find a way to get them to stick together and adjust seasoning, they’re definitely something I’d like to make again though. Millet is such a low-cost, healthy food. 🙂
You are correct! I have updated the directions, thanks!
Correction? Shouldn’t this read “After Step 5” rather than step 6?
I would love some Vegetarian recipes using Millet & keen-wa.