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.

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

Ingredients

parchment paper
1 cup hulled millet, whole grain 6.4 oz
2 cups water 16.7 fl.oz
1 pinch salt [optional]
3 tbsp olive oil 1.5 fl.oz
1/2 onions, finely chopped 3.5 oz
1 carrots, chopped 3.5 oz
1 zucchini, chopped 4.6 oz
2 tsp curry powder 0.3 oz
1/4 tsp cayenne pepper 0.1 oz
ground pepper to taste [optional]
1 eggs size large
4 tbsp yogurt, plain, 2% 2.2 oz
2 tbsp fresh cilantro, finely chopped 0.2 oz
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

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Magnesium, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Fibre, Folacin, Manganese, Phosphorus, Potassium, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Source of  :
Calcium, Copper, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Selenium, Vitamin B1, Vitamin C
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

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Reviews

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

My Notes

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  • 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

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