Millet Cakes with Spinach & Carrots + Roasted Veggies
 
 
Recipe adapted from Test Kitchen, these Millet Cakes are hearty, flavorful and filling - a great plant based meal. Served here with roasted squash, roasted brussels sprouts, roasted potatoes and avocado on a bed of lettuce. Note: Millet is stickier than quinoa which is part of what holds the cakes together. Be sure to follow the recipe exactly and not make the millet in advance or the cakes will not hold together.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian
Ingredients
Millet Cakes with Spinach and Carrots (recipe adapted from Test Kitchen)
  • 1 cup millet, rinsed
  • 2 cups water
  • salt and pepper
  • 3 teaspoons olive oil
  • 1 shallot, minced or finely chopped
  • 6 ounces (6 cups) baby spinach, chopped
  • 2 carrots, peeled and shredded (I used about 1 cup already shredded carrots, cut in half)
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • ¼ cup plain yogurt (I used Kite Hill greek almond milk yogurt)
  • 1 large egg, lightly beaten
  • 2 tablespoons minced cilantro
Cucumber Yogurt Sauce (from Test Kitchen)
  • 1 cup plain Greek yogurt (I used almond milk yogurt)
  • 2 tbsp Olive Oil
  • 2 tbsp fresh dill, finely chopped
  • 1 clove garlic, minced
  • 1 cucumber, peeled and shredded
  • salt + pepper to taste
Roasted Veggies
  • 2-3 yellow squash, sliced approximately ¼ inch thick and halved
  • 1 package halved brussels sprouts
  • 1.5 lb bag baby potatoes, halved
  • Avocado oil
  • Salt to taste
Instructions
Millet Cakes with Spinach and Carrots
  1. Combine millet, water, and ½ teaspoon salt in 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. Remove from heat, let sit for 10 minutes.
  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Add shallot and cook until softened, about 3 minutes. Stir in spinach and carrots and cook until spinach is wilted, about 2 minutes. Stir in garlic, curry powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer to bowl with millet/
  3. Wipe out skillet.
  4. Stir yogurt, egg and cilantro into millet mixture until well combined. Divide mixture into equal portions, packing firmly into ½-inch-thick cakes, and place on prepared baking sheet sheet. Refrigerate cakes for 30 minutes, until chilled and firm.
  5. To Fry: Heat -2 tablespoon oil in now-empty skillet over medium heat until shimmering. Gently lay cakes in skillet and cook until deep golden brown and crisp on both sides, 10 to 14 minutes, turning gently halfway through cooking.
  6. To Bake: Bake in a preheated 375 degree oven for 25-30 minutes or until the edges are crispy.
Cucumber and Yogurt Sauce
  1. In a medium bowl whisk yogurt, oil, dill and garlic.
  2. Stir in cucumber. Season to taste with salt and pepper.
Roasted Veggies:
  1. Preheat Oven to 400 degrees.
  2. Separately toss each vegetable in avocado oil and lay in a single layer on a baking sheet cover in foil or parchment paper. Sprinkle with Salt.
  3. Roast Squash - 30 minutes or until golden, flipping once midway through.
  4. Roast Potatoes 35-40 minutes, or until golden brown, flipping once midway.
  5. Roast Brussels Sprouts 30 minutes or until golden, flipping once midway.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/millet-cakes-with-spinach-carrots-roasted-veggies/