Thursday, October 22, 2009

Millet cakes recipe

Millet cakes
When I first told my long-time gluten-free friend about my gluten woes, she insisted that I make millet cakes.  I had actually bookmarked a millet cake recipe a few months before, so I assured her that it would be happening soon.  It's taken me a while, but I finally got around to it tonight, and I wish that I hadn't waited this long.  She definitely knew what she was talking about.

I knew that these were going to be good when I tasted a little bit before letting the mixture cool, and it was better than some of the best risottos I've ever had.  It was slightly lemony, slightly cheesy, comforting, and absolutely amazing.  After I made it into cakes, though, it was even better.  The slightly crispy outside of the cake was perfect with the smooth interior.  They take a while to make, but there's very little hands-on time.  And hey, if you just can't find the time to wait for the mixture to cool to make the cakes, then at least enjoy a nice millet "risotto".

Millet cakes (adapted from Culinary in the Desert Country!)
(Printable version)

2 Tbsp olive oil, divided
1/2 small onion, chopped
2 garlic cloves, minced
1/2 cup millet
1 3/4 cup chicken or veggie broth
1/4 cup freshly shredded parmesan
1/4 cup grated zucchini
1/4 cup grated carrot
zest of 1 lemon
pepper to taste

Heat 1 Tbsp oil over medium heat in a medium saucepan.  Add the onion and saute until tender.  Then stir in the garlic and millet, and cook an additional minute.  Add broth, bring to a boil, reduce heat, cover, and simmer for 20 min.  Stir in remaining ingredients, and let simmer uncovered for 10 min, stirring occasionally.  Then remove the pot from the heat, cover, and let stand for 10 min.  If you want a risotto-like dish, stop here and enjoy.

To make the cakes, remove the lid of the pot and let the mixture cool for 30 min.  Once it's cool enough to handle, form it into 6 patties (about 1/2" thick), and refrigerate them for at least 20 min.  Then heat the remaining oil over medium heat in a large skillet.  Cook millet cakes until nicely browned (about 5 min on each side).  Serves 3.


Mriganayani said...

Hi Katie,

You have a nice blog here!

These look good - I have some millet flour at home and should try with that and lots of veggies!

Tasty Eats At Home said...

Interesting! I am not that experienced with millet.....but I should totally try this, if it's as good as you claim!

Katie said...

Mriganayani - Thanks! I used the grain for this recipe, not the flour, and I'm not sure how well it would substitute.

Alta - Millet is probably my favorite grain at the moment. It's easy to cook, and has a great flavor (it's not as bland as quinoa).

Stella said...

Hi Katie, I just did a 'google search' for millet soup and your blog came up on the first page. I think I remember finding you before on Foodgawker when I was looking at gelatin recipes. I am actually looking for a good millet soup recipe for tonight, but these look excellent. Maybe tomorrow night-I have everything needed, so probably tomorrow night. Thanks!

Katie said...

Stella - I'm glad you found my post, and I hope you enjoy them. I would love to know if you find a great millet soup (I've never tried it in soup, but it sounds great!).

Look at Atlantic Highlands NJ House cleaning site info said...

I have some millet in my pantry but wasn't sure what to do with it. I guess I'm gonna give these cakes a go!

Hyacinth Marius said...

I'm making these right now. First, awesome flavor! I used kalamata olives because... wait, does that need an explanation? Second, I don't have a mixer so I just whisked the egg whites by hand and it is really not that hard. You can whisk and read at the same time and you get a pretty decent tricep workout simultaneously, so that's a win. BUT, I did have to add an extra egg to the mixture after my first batch came out very crumbly. Now they seem to be turning out quite awesomely. Thanks for the recipe! YUM!

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