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!
Millet Cakes with Carrots & Spinach
- 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.
- 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.
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My favorite meatless meal is Saffron Pappardelle With Spiced Butter from Yotam Ottolenghi’s “Plenty” cookbook… delicious!
Lately my go-to recipe has been tostadas. I typically keep beans, greens and avocados around and just throw them together with whatever else I happen to have (tomatoes, cheese, zucchini, etc…). Super simple, quick and always satisfying. Plus, it is easy for groups because people can make their own to taste.
One of my other favorites is a butternut squash + mushroom pastie. It takes a little more time and effort, but so delicious.
This recipe looks so, so yummy!!! Thanks for sharing it.
My favourite non meat dinner (a light one at that) would be artichoke and chickpea hummus with corn chips. Simple but delicious!
wow these look amazing and so colorful!!
I am a sucker for a garlic, lemon zest and parm pasta….. Simple and delicious! A great puttanesca sauce……. Marinated kale and chard….. Lentil and walnut tacos…… I can’t choose! I could go on for days!!!!
Ha! You have been trying to get quinoa to stick together, while I’ve been on a similar mission with lentils – but the patties kept drying out and getting crumbly.
I spoke to a chef I work with about this and her immediate answer was millet, or any other overcooked starchy grain. These look brilliant!
Sweet Potato and Black Bean Enchiladas…want the recipe?
Combine for filling:
30oz. black beans
2 heaping cups steamed sweet potatoes chopped small
1/2 c chopped, roasted, mild green chiles
2 cloves minced garlic
1 big juicy lime squeezed
1/2 tsp cumin (I LOVE MORE)
1/2 tsp chile powder
salt and peper to taste
1/4 C cilantro
Assemble covering bottom of 9×13 pan with green tomatillo salsa, about 1/2C
(Trader Joes makes a great one if you’re in a rush)
fill tortilla of choice with filling, cover with 1 C additional salsa and or enchilada sauce of choice
Top with additional cilantro, thin sliced tomatoes, sliced black olives ENJOY!
Can’t WAIT to make these millet patties!
Oh man, this is a tough one. I think tacos are my favorite because they’re so adaptable depending on what produce is available. Right now, I’m loving sweet potato and black bean tacos!
My favorite vegetarian dish changes. Right now I am obsessed with spaghetti squash so I have been making a baked spaghetti squash gratin with gruyere cheese and basil.
What a wonderful looking recipe – and I want a copy of that cookbook!! My favorite meatless meal is a portobello mushroom burger, grilled and loaded with fresh veggies on a toasted bun. Mmm.
Yum! I’m totally going to try this. I love millet but don’t cook with it enough. My favorite meatless meal is super simple. Sliced tofu dipped in egg, pan fried, and eaten with brown rice, soy sauce, and seawood.
Gosh these look good! Millet is my favorite grain. I’m going to need to try these next week. Favorite meatless meal? I love Indian food. Especially Aloo Gobi. That would have to be my fave. Filling veggies, lots of wonderful flavor, serve it over your favorite grain.
I love the idea of using carrots to help bind! Been waiting for a vegetarian cookbook from ATK for what feels like ages! My favourite meatless is meal is assuredly spicy carrot soup, or anything cozy and warm.
I am a vegan, and I would have to say that my favorite meatless meal are warm quinoa salads. The boys in the house ever would have to say they love when I make vegan mac & cheese
I’m currently addicted to quinoa, white-bean hummus, pesto, spinach, rosemary-lemon tofu burritos! Or I suppose they could be labeled as wraps, but that’s not as fun. Ole!
I need your recipe! 🙂
My favorite vegetarian meal is lentils and rice (mujaddara). I am looking forward to trying the ATK recipe from season 15.
My favorite is mexican loaded sweet potatoes! Yum.
My favorite meal depends on the season, but with the weather warming up a bit (I’m not on the East coast clearly) I’ve been eating large amounts of avocado toast lately! Toast bread, mash avocado with lemon, salt, and pepper, and add some combination of fresh raw veggies, pickles, and/or sriracha. Yum!
This looks delicious! I’ve never tried millet, that is going to change today!
Kari
http://www.sweetteasweetie.com
Love this! Pinning now.