porridge-like consistency similar to polenta. It can be ground into flour and incorporated into breads and other baked dishes. Millet can even be popped like popcorn, and eaten as a snack.
ingredient that you’ve never cooked with before. In the meantime, try these delicious millet cakes. These crispy, savory fritters are packed with flavor and nutritious ingredients. Serve them at parties as a lovely appetizer or to your family as part of a nutritious, vegetarian meal. They even make a great finger food for babies and toddlers.
Millet forms the base of these crispy, gluten-free cakes that are packed with nutritious veggies.
- 1 cup low sodium vegetable or chicken broth
- ½ cup millet
- 6 teaspoons olive oil, divided use
- ¼ cup finely chopped shallot or onion
- 1 carrot, peeled and grated
- 1 clove garlic, finely chopped
- ¼ teaspoon dried thyme
- 3 ounces (3 cups) baby spinach, chopped
- Kosher salt
- 1 large egg plus 1 egg white
- Bring the broth to a boil in a small saucepan and add the millet. Cover, reduce to a simmer, and cook until soft, 15-20 minutes. Transfer the cooked millet to a large bowl.
- Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add the shallot, carrot, garlic and thyme and cook 2-3 minutes until partially softened. Add the spinach and season it with a pinch of salt. Cook until wilted, another 2-3 minutes. Transfer the mixture to the bowl with the cooked millet and let it cool for a few minutes. Add ¼ teaspoon salt, the egg, and egg white and stir to combine.
- Form the mixture into 12 patties (about 2 tablespoons each), compacting them well so that they hold together. Heat 2 teaspoons oil in the skillet over medium heat. Add half of the patties to the pan and cook until golden brown, about 4-5 minutes. Flip and cook another 4-5 minutes on the second side. Remove from pan. Heat the remaining 2 teaspoons oil and cook the remaining patties.
- Serve millet cakes with Greek yogurt or your favorite dipping sauce.
Have you ever cooked millet? If so, what is your favorite way to prepare it? What new ingredients do you want to try out this year?
Check out below to see what my fellow Recipe Reduxers are trying out in 2016!