Millet Cakes with Veggies

1 Reviews
100% would make this recipe again

These cakes can be served as a light main course, for example with a green salad, or as a side dish.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 45 min Standing : 30 min
calories/serving

Ingredients

parchment paper
1 cup hulled millet, whole grain 180 g
2 cups water 500 mL
1 pinch salt [optional] 0.2 g
3 tbsp olive oil 45 mL
1/2 onions, finely chopped 100 g
1 carrots, chopped 100 g
1 zucchini, chopped 130 g
2 tsp curry powder 6 g
1/4 tsp cayenne pepper 1 g
ground pepper to taste [optional]
1 eggs size large
4 tbsp yogurt, plain, 2% 60 g
2 tbsp fresh cilantro, finely chopped 4 g
125 mL Tartare Sauce 1/2 cup

Method

  1. Line one or two large baking sheet(s) with parchment paper. Set aside.
  2. Pour the specified amount of water into a saucepan, cover, then bring to a boil. Add the millet and a little salt. Cover and cook over very low heat about 25 min without uncovering. Remove the saucepan from the heat. The water should be completely absorbed. Should it not be, cover and simmer for a few more minutes. Set aside.
  3. Meanwhile heat half of the oil in skillet over medium heat. Add the onion and sauté until softened, about 3 min. Stir in the carrot and zucchini and cook until softened, about 3 min. Stir in the spices, a pinch of salt, and cook until fragrant, about 30 seconds. Transfer the mixture to a large bowl.
  4. Transfer the millet to the bowl, add the egg, yogurt, and chopped cilantro then fold until well combined. Portion out the mixture onto the prepared baking sheet(s), forming 1-cm-thick cakes (about 3 per serving). Refrigerate cakes until chilled and firm, about 30 min. Preheat the oven to 175°C/350°F.
  5. Drizzle the cakes with remaining oil and bake 25-30 min or until the edges are crispy and cakes are cooked through. Serve with the tartar sauce on the side.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

350

Fat

22 g

34 %

Saturated 3.7 g
+ Trans 0.1 g

19 %

Cholesterol

60 mg

Sodium

170 mg

7 %

Carbohydrate

32 g

11 %

Fibre

5 g

19 %

Sugars

5 g

Net Carbs

27 g

Protein

8 g

Vitamin A

41 %

Vitamin C

15 %

Calcium

9 %

Iron

12 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Milk and Alternatives 0
Meat and Alternatives 0
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Rice/Grain | First courses/Appetizers | Side dishes

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.