Millet Cakes with Carrots and Spinach

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If you’ve ever made quinoa cakes, you know it can be a little frustrating – they tend to fall apart. Millet cakes are a nice alternative in that they bind together really well. And they are absolutely delicious. Millet is an ancient, naturally gluten-free grain that cooks up quickly. These cakes are packed with carrots and spinach and flavored with curry powder and garlic. Both of my kids love these. The original recipe calls for pan frying them, but I like to bake them. You can eat them plain or dress them up with a sauce of your choice. I like to use chimichurri sauce or tahini dressing on mine.

Ingredients:
  • 1 cup millet, rinsed
  • 2 cups water
  • sea salt and pepper
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 6 ounces (6 cups) baby spinach, chopped
  • 2 medium to large carrots, peeled and shredded
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • ¼ cup + tablespoon almond milk (you can use 1/4 cup plain yogurt)
  • 1 large egg, lightly beaten
  • 2 tablespoons minced cilantro
  • any sauce or chutney you like
Directions:
  1. Preheat your oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
  2. Combine millet, water, and ½ teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed, 15 to 20 minutes. Off heat, let millet sit, covered, for 10 minutes; transfer to a large bowl.
  3. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the shallot and cook until softened, about 3 minutes.
  4. Stir in the spinach and carrots and cook until the spinach is wilted, about 2 minutes.
  5. Stir in the garlic, curry powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer to bowl with millet.
  6. Stir almond milk, egg, and cilantro into millet mixture until well combined.
  7. Divide mixture into 8 equal portions, packing firmly into ½-inch-thick cakes, and place on prepared sheet. Refrigerate cakes until chilled and firm, about 30 minutes.
  8. Drizzle a tiny bit of oil on top of each cake and bake for about 25-30 minutes, or until the edges are crispy and cakes are cooked through. Flip once about halfway through.
  9. Serve with your favorite sauce.

Adapted from the blog Love and Lemons (originally adapted from The Complete Vegetarian Cookbook by America’s Test Kitchen).