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.
Notes
- *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.
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.
Oh one more thing…how much millet and water do I need?
Never mind…..just saw how much water and millet is needed….sleep deprivation sucks lol
Does the millet need to be rinsed before cooking?
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?
Yes, serve hot or warm!
These are supposed to be served hot?
Can I use finger millets?
Yep! Cooking it for 45 minutes gets it to the right consistency to easily form into cakes.
Silly question- cook the millet for 45 minutes?
That should work. Let me know how they turn out!
Would quinoa work instead of millet? I have cooked quinoa in the fridge now….
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!
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.
I call them “Millies”
what are stink bugs…
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