Millet Cakes with Spinach & Carrots + Roasted Veggies
Savory, curry flavored Millet cakes anchor a hearty, plantbased dinner
Hearty, nutrient dense and delish!
After a busy weekend, I was happy to have a Sunday afternoon to catch up, get ready for the week and spend a couple hours cooking and stocking the fridge. We roasted vegetables including the last of the season’s local yellow squash, brussels sprouts, and baby potatoes. My husband made a big batch of breaded chicken which doubled as dinner for the boys tonight plus extra for the week. And I tried these Millet Cakes with Spinach and Carrots which were a hit with my husband and me!
This was my first time cooking with millet and we really liked it. Millet is a gluten free grain that has a mellow, slightly nutty flavor and seems to absorb the flavors it’s cooked with. It starts out seeming like a quinoa texture but sticks together more which worked well when forming cakes.
Recipe from Test Kitchen these cakes are millet, spinach, shredded carrots, shallot, garlic and curry which gives it a nice flavor. One egg plus 1/4 yogurt (I used almond milk yogurt) help it hold together. I baked some and fried some and they were both equally yummy. They were great on their own or served with a cucumber yogurt dip. Although I think many dipping sauces could work.
This here is what my plate looked like… a hearty mashup for all the veggies, the millet cakes and avocado on a bed of lettuce. Super yummy and satisfying!
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: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian
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
2-3 yellow squash, sliced approximately ¼ inch thick and halved
1 package halved brussels sprouts
1.5 lb bag baby potatoes, halved
Salt to taste
Millet Cakes with Spinach and Carrots
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.
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/
Wipe out skillet.
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.
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.
To Bake: Bake in a preheated 375 degree oven for 25-30 minutes or until the edges are crispy.
Cucumber and Yogurt Sauce
In a medium bowl whisk yogurt, oil, dill and garlic.
Stir in cucumber. Season to taste with salt and pepper.
Preheat Oven to 400 degrees.
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.
Roast Squash - 30 minutes or until golden, flipping once midway through.
Roast Potatoes 35-40 minutes, or until golden brown, flipping once midway.
Roast Brussels Sprouts 30 minutes or until golden, flipping once midway.