Tuesday, May 17, 2005

Savory Millet Cakes

Savory Millet Cakes (Adapted from Eating Well)

3 tablespoons extra-virgin olive oil, divided
1/4 cup finely chopped onion
1 cup dry millet
2 garlic cloves, minced
2 cups vegetable broth
1 1/2 cups water
1/2 teaspoon salt
2 ounces (about 1/2 cup) fresh grated Parmesan cheese
1/3 cup coarsely shredded carrot
1/3 cup coarsely shredded zucchini
1 1/2 teaspoons minced fresh thyme
1 teaspoon fresh grated lemon zest
fresh ground black pepper

In a large saucepan, heat oil over medium-low. Add onion and cook until softened, about 4 to 6 minutes. Stir in millet and garlic - cook until the garlic is fragrant, about 1 minute. Pour in broth and water. Bring mixture to a boil - cover, reduce to a simmer and cook, stirring once or twice, for 20 minutes. Uncover and stir in Parmesan, carrot, zucchini, thyme and lemon zest - season with fresh ground black pepper. Continue to simmer, uncovered and stirring often, until the mixture is very thick and the millet has softened to a polenta-like consistency, about 10 more minutes. Remove from the heat - place the cover back on and let stand for 10 minutes. Remove the cover and let stand, stirring once or twice, until cool enough to handle, about 30 minutes.

With damp fingertips, shape mixture into 12 patties about 3" in diameter. Cover cakes and place into the refrigerator for 20 to 30 minutes.

In a large skillet, heat 1 tablespoon oil over medium heat. Add 6 millet cakes and cook until the bottoms are browned, about 3 to 5 minutes. Gently flip the cakes over and cook until browned on the other side, about 3 to 5 minutes more. Repeat with remaining oil and millet cakes.

Makes about 3 to 6 servings.

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  1. Oooohh, yum! I bet quinoa would also work well in these.

  2. Anon - I don't know if Quinoa will turn out as polenta-like if cooked long enough like millet, but it would be a fun experiment!