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!
- 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
- 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.