Millet Cakes with Carrots & Spinach Recipe

These veggie-packed curried millet cakes make a fun, unexpected, and delicious vegetarian dinner! From The Complete Vegetarian Cookbook.

I don’t know about you, but I’ve spent a lot of time trying to get quinoa to stick together to form cohesive patties. With eggs, without eggs… I’ve made countless variations, some more successful than others, but now I have just one word: millet.

What is millet?

If you’ve never cooked millet before, you’re going to love it. One of my favorite grains, millet has a delicious nutty flavor and versatile texture. Depending on what water:grain ratio you use while cooking it, it can become a fluffy couscous-like grain or a creamy millet porridge. Like brown rice, it’s a naturally gluten-free grain, so even if you’re gluten-free, you can enjoy these yummy millet cakes!

After making them a few times, these little guys have become one of my favorite millet recipes. Luckily for me, millet is sticker than quinoa, so they bind together really easily. They’re packed with carrots, spinach, and fresh herbs and spiced with curry and garlic. This recipe is so flavorful and foolproof… as it should be since it comes from America’s Test Kitchen’s new book: The Complete Vegetarian Cookbook.

Millet Cake Recipe Variations

Because I knew this millet recipe was well-tested, I messed with it. I knew many of you would ask how to make the cakes vegan, so I tried them 2 ways. In half, I followed the recipe and used an egg and yogurt to bind the patties. In the other half, I used flaxseed and almond milk to veganize them. Guess what – both ways worked! The sticky millet was enough to bind the cakes together, with or without eggs, so it’s easy to make this recipe vegan and gluten-free.

I didn’t follow one other instruction: I baked my millet patties instead of pan frying them as was recommended. We loved them baked, so I can only imagine that pan frying them would make them extra tasty.

So back to the book – you’re going to want this one in your kitchen. Inside, you’ll find over 700 recipes, vegetable cooking tips, ingredient explanations, step-by-step chopping how-to’s, and more. It’s a great resource for vegetarians or anyone who just wants to incorporate more meatless meals into their lives. Many of the recipes are also vegan and gluten-free. Buy it here!

Looking for more millet recipes?

Try this tabbouleh, this millet salad, or this stuffed squash next!

4.7 from 50 reviews

Millet Cakes with Carrots & Spinach

Prep time

45 mins

Cook time

1 hour

Total time

1 hour 45 mins

Recipe from The Complete Vegetarian Cookbook by America's Test Kitchen

Author: Jeanine Donofrio

Recipe type: Main dish

Serves: 12 cakes

Ingredients

1 cup millet, rinsed
2 cups water
salt and pepper
3 teaspoons olive oil
1 shallot, minced
6 ounces (6 cups) baby spinach, chopped
2 carrots, peeled and shredded
2 garlic cloves, minced
2 teaspoons curry powder
¼ cup plain yogurt (vegan version: ¼ cup + 1 tablespoon almond milk)
1 large egg, lightly beaten (vegan version: ¼ cup ground flaxseed)
2 tablespoons minced cilantro
any sauce or chutney you like - I topped mine with greek yogurt, mixed with salt, pepper, chile flakes and a squeeze of lime, or use this recipe and make a similar vegan version.

Instructions

Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Combine the 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. Turn off the heat, let millet sit, covered, for 10 minutes; transfer to a large bowl.
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add the shallot and cook until softened, about 3 minutes. Stir in the spinach and carrots and cook until the spinach wilts, about 2 minutes. Stir in the garlic, curry powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer the mixture to the bowl with millet.
Add the yogurt, egg, (or flax + almond milk) and cilantro into the millet mixture and fold until well combined. Use a ⅓ cup measuring cup to scoop the mixture, then form into a ½-inch-thick cake, and place on prepared sheet. Repeat. Refrigerate cakes until chilled and firm, about 30 minutes. (15 minutes for the vegan version).
Drizzle the cakes with olive oil and bake 25-30 minutes or until the edges are crispy and cakes are cooked through.

Recipe is from America’s Test Kitchen’s new book: The Complete Vegetarian Cookbook, and is re-printed with permission.