Are you tired of the same old boring recipes? Get ready to tantalize your taste buds with these irresistible Millet Cakes with Spinach and Carrots! Imagine a golden, crispy exterior giving way to a tender, flavorful interior packed with wholesome ingredients. These millet cakes are not just a meal; they're a culinary adventure that combines nutrition, taste, and pure cooking satisfaction in one incredible dish!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup millet
- 2 cups vegetable broth
- 1 cup spinach, chopped
- 1 cup carrots, grated
- 1 egg
- Salt and pepper to taste
Instructions
- Begin by rinsing the millet under cold water in a fine-mesh strainer. This helps to remove any dust or debris and improves the flavor of the millet.
- In a medium saucepan, bring 2 cups of vegetable broth to a boil over medium-high heat. Once boiling, add the rinsed millet to the saucepan.
- Reduce the heat to low, cover the saucepan, and let the millet simmer for about 15 minutes, or until all the broth is absorbed. Once cooked, remove from heat and let it sit covered for an additional 5 minutes.
- While the millet is cooking, prepare the vegetables. Wash and chop the spinach into small pieces and grate the carrots using a box grater or food processor.
- In a large mixing bowl, combine the cooked millet, chopped spinach, grated carrots, and one beaten egg. Mix well until all ingredients are evenly combined.
- Season the mixture with salt and pepper to taste. Adjust the seasoning according to your preference.
- Heat a non-stick skillet or frying pan over medium heat and add a little oil to coat the bottom of the pan.
- Using your hands or a spoon, form the millet mixture into small patties or cakes, about 2-3 inches in diameter.
- Carefully place the millet cakes in the hot skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy.
- Once cooked, transfer the millet cakes to a plate lined with paper towels to drain any excess oil.
- Serve the millet cakes warm, garnished with additional chopped spinach or a dollop of yogurt, if desired. Enjoy your delicious and nutritious millet cakes with spinach and carrots!
Tips
- Rinse your millet thoroughly to remove any bitter coating and ensure a clean, pure flavor.
- Make sure to drain excess moisture from your vegetables to help the cakes hold together better.
- Use a non-stick skillet and moderate heat to achieve that perfect golden-brown crispy exterior.
- If the mixture seems too wet, add a few breadcrumbs to help bind the ingredients.
- Don't overcrowd the pan when cooking - this ensures each cake gets crispy and cooks evenly.
- For a vegan version, replace the egg with a flax egg or chickpea flour mixture.
- These cakes are great made ahead and can be reheated in a toaster oven or skillet for a quick meal.
- Experiment with additional herbs like parsley or dill to customize the flavor profile.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 6g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 45mg
