Healthy Recipies

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Millet Cakes

  • 3 ½ cups of water
  • ½ tsp thyme
  • ½ tsp oregano
  • 1 bayleaf (ground)
  • ½ tsp paprika
  • Cayenne pepper, pinch
  • 1 tsp basil
  • 1 ¼ cup Millet
  • 5 tbsp vegetable oil
  • 1 medium onion, minced
  • 1 small red or green pepper
  • 4 cloves garlic, minced
  • 6 oz. grated Cheddar cheese, lowfat
  • 4 tbsp chopped fresh parsley or 2 tbsp dried parsley
  • 1 ½ tbsp salt
  • 1 tsp black pepper
  • 2 eggs, beaten
  • 3 cups breadcrumbs, (gluten-free ones can be used)
  1. Bring measured water, thyme, oregano, bayleaf, paprika, cayenne pepper and basil to a boil.
  2. Stir in the millet and simmer gently for about 25 minutes, stirring frequently until all the water is absorbed.
  3. Heat the oil, chop the onion, pepper and garlic, sauté until the onion is transparent.
  4. Combine the millet, sautéed vegetables, cheese and parsley in a large mixing bowl.
  5. Add the salt and black pepper.
  6. Once the mixture is cool, then shape into nine "cakes".
  7. Dip cakes into egg and then breadcrumbs until "cakes" are evenly coated.
  8. Grease cookie sheet generously with olive oil. Bake cakes at 450 degrees for about 10 minutes on each side, until brown. Drizzle pan with olive oil when cakes are flipped over.
  9. Serve hot or cold.

Makes 9 Cakes