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Cook Time:1 hrAdditional Time:1 hrTotal Time:2 hrsServings:6Yield:6 servings, 2 cakes eachJump to Nutrition Facts
Cook Time:1 hrAdditional Time:1 hrTotal Time:2 hrsServings:6Yield:6 servings, 2 cakes each
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:1 hr
Additional Time:
Total Time:2 hrs
Total Time:
2 hrs
Servings:6
Servings:
6
Yield:6 servings, 2 cakes each
Yield:
6 servings, 2 cakes each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil¼cupfinely chopped onion1 cup millet, (see Note)1clovegarlic, minced3 ½cupswater½teaspooncoarse salt⅓cupcoarsely shredded zucchini⅓cupcoarsely shredded carrot⅓cupgrated Parmesan cheese1 1/2 teaspoons minced fresh thyme, or 1/2 teaspoon dried1teaspoonfreshly grated lemon zest¼teaspoonfreshly ground pepper
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
¼cupfinely chopped onion
1 cup millet, (see Note)
1clovegarlic, minced
3 ½cupswater
½teaspooncoarse salt
⅓cupcoarsely shredded zucchini
⅓cupcoarsely shredded carrot
⅓cupgrated Parmesan cheese
1 1/2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
1teaspoonfreshly grated lemon zest
¼teaspoonfreshly ground pepper
Directions
Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened, 2 to 4 minutes. Stir in millet and garlic and cook, stirring, until fragrant, about 30 seconds. Add water and salt and bring to a boil over medium heat. Reduce heat to low, cover and cook, stirring once or twice, for 20 minutes. Stir in zucchini, carrot, Parmesan, thyme, lemon zest and pepper. Cook, uncovered, maintaining a simmer and stirring often to keep the millet from sticking, until the mixture is soft, very thick and the liquid has been absorbed, about 10 minutes more. Remove from the heat and let stand, covered, for 10 minutes. Uncover and let stand, stirring once or twice, until cool enough to handle, about 30 minutes.
With dampened hands, shape the millet mixture into 12 cakes or patties, 3-inch diameter (a scant 1/3 cup each).
Coat a large nonstick skillet with cooking spray and heat over medium heat. Add 4 millet cakes and cook until the bottoms are browned, 3 to 5 minutes. Carefully turn the cakes with a wide spatula and cook until the other side is browned, 3 to 5 minutes more. Coat the pan with cooking spray again and cook the remaining cakes in batches, reducing the heat if necessary to prevent burning.
Tips
Make Ahead Tip: Prepare through Step 1 up to 2 hours in advance.
Note: Millet, a small round golden-hued grain, is sustenance for much of the world’s population. In the U.S. it is most often used as bird feed, but it is the most-consumed grain in India and is also widely eaten in Africa, South America, China and Russia. Millet provides some protein, B vitamins, fiber and trace minerals, such as magnesium and copper. Look for it in bulk bins at well-stocked supermarkets and natural-foods stores.
Originally appeared: EatingWell Magazine, March/April 2009
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Nutrition Facts(per serving)173Calories5gFat27gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
