Savory Millet Cakes

Low Sodium Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Lunch Side

Savory Millet Cakes

Low Sodium Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Lunch Side
12 cakes
Prep time: 1 hour
Total time: 2 hours

Description

In this recipe, millet is cooked to a polenta-like consistency with shredded vegetables, lemon zest and grated cheese, shaped into patties and browned in a skillet. The result is a unique pancake that’s a little crunchy on the outside and creamy inside. Try them as a side dish with chicken or fish for dinner or over mixed greens for lunch.

Directions

  1. Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened, 2 to 4 minutes. Stir in millet and garlic and cook, stirring, until fragrant, about 30 seconds. Add water and salt and bring to a boil over medium heat. Reduce heat to low, cover and cook, stirring once or twice, for 20 minutes. Stir in zucchini, carrot, Parmesan, thyme, lemon zest and pepper. Cook, uncovered, maintaining a simmer and stirring often to keep the millet from sticking, until the mixture is soft, very thick and the liquid has been absorbed, about 10 minutes more. Remove from the heat and let stand, covered, for 10 minutes. Uncover and let stand, stirring once or twice, until cool enough to handle, about 30 minutes.
  2. With dampened hands, shape the millet mixture into 12 cakes or patties, 3-inch diameter (a scant 1/3 cup each).
  3. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add 4 millet cakes and cook until the bottoms are browned, 3 to 5 minutes. Carefully turn the cakes with a wide spatula and cook until the other side is browned, 3 to 5 minutes more. Coat the pan with cooking spray again and cook the remaining cakes in batches, reducing the heat if necessary to prevent burning.

Tips

  • To make ahead: Prepare through Step 1 up to 2 hours in advance.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories173 cal
  • Total Fat5 g
  • Saturated Fat1.3 g
  • Cholesterol0 mg
  • Sodium251 mg
  • Carbohydrate Total26.6 g
  • Protein5.2 g
  • Phosphorus131 mg
  • Potassium127 mg
  • Fiber3.3 g
  • Calcium52 mg

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • ¼ cup finely chopped onion
  • 1 cup millet
  • 1 clove garlic, minced
  • 3½ cups water
  • ½ teaspoon coarse salt
  • ⅓ cup coarsely shredded zucchini
  • ⅓ cup coarsely shredded carrot
  • ⅓ cup grated Parmesan cheese
  • 1½ teaspoons minced fresh thyme, or 1/2 teaspoon dried
  • 1 teaspoon freshly grated lemon zest
  • ¼ teaspoon freshly ground pepper

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • ¼ cup finely chopped onion
  • 1 cup millet
  • 1 clove garlic, minced
  • 3½ cups water
  • ½ teaspoon coarse salt
  • ⅓ cup coarsely shredded zucchini
  • ⅓ cup coarsely shredded carrot
  • ⅓ cup grated Parmesan cheese
  • 1½ teaspoons minced fresh thyme, or 1/2 teaspoon dried
  • 1 teaspoon freshly grated lemon zest
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup finely chopped onion
  • 1 cup millet
  • 1 clove garlic, minced
  • 3½ cups water
  • ½ teaspoon coarse salt
  • ⅓ cup coarsely shredded zucchini
  • ⅓ cup coarsely shredded carrot
  • ⅓ cup grated Parmesan cheese
  • 1½ teaspoons minced fresh thyme, or 1/2 teaspoon dried
  • 1 teaspoon freshly grated lemon zest
  • ¼ teaspoon freshly ground pepper

Description

In this recipe, millet is cooked to a polenta-like consistency with shredded vegetables, lemon zest and grated cheese, shaped into patties and browned in a skillet. The result is a unique pancake that’s a little crunchy on the outside and creamy inside. Try them as a side dish with chicken or fish for dinner or over mixed greens for lunch.

Directions

  1. Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened, 2 to 4 minutes. Stir in millet and garlic and cook, stirring, until fragrant, about 30 seconds. Add water and salt and bring to a boil over medium heat. Reduce heat to low, cover and cook, stirring once or twice, for 20 minutes. Stir in zucchini, carrot, Parmesan, thyme, lemon zest and pepper. Cook, uncovered, maintaining a simmer and stirring often to keep the millet from sticking, until the mixture is soft, very thick and the liquid has been absorbed, about 10 minutes more. Remove from the heat and let stand, covered, for 10 minutes. Uncover and let stand, stirring once or twice, until cool enough to handle, about 30 minutes.
  2. With dampened hands, shape the millet mixture into 12 cakes or patties, 3-inch diameter (a scant 1/3 cup each).
  3. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add 4 millet cakes and cook until the bottoms are browned, 3 to 5 minutes. Carefully turn the cakes with a wide spatula and cook until the other side is browned, 3 to 5 minutes more. Coat the pan with cooking spray again and cook the remaining cakes in batches, reducing the heat if necessary to prevent burning.

Tips

  • To make ahead: Prepare through Step 1 up to 2 hours in advance.
© Meredith Operations Corporation. All rights reserved. Used with permission.