I was walking through Whole Foods this weekend and looked at their prepared foods to discover Millet Cakes. I was intrigued. I love "cakes" like my Black-eyed Pea Cakes, Crab Cakes and more so I figured I would try my hand at this concept. So, I came up with this recipe and while I think next time I make it I'll tweak it a bit I really enjoy the flavor and texture of it. I also think that if these were flash frozen before cooking they would make a great Freezer Meal! It is so hard to find really tasty and unique vegetarian freezer meals. I served my cakes over spinach, added a pinch of chopped pecans and a drizzle of raspberry vinaigrette for a very yummy and easy meal!
Yam and Millet Cakes:
1 Tbs EVOO
1 cup Millet
2 cups chicken broth
2 yams peeled, cooked and smashed
1 small onion, diced
2 cloves garlic, minced
1 tbs fresh chopped basil
1 tbs fresh chopped oregano
1 carrot, peeled and shredded
1/4 c shredded Parmesan cheese
salt and pepper to taste
Preheat oven to 350.
Add EVOO to sauce pan over medium heat. Add the millet and toast. Add two cups broth and bring to a boil. Reduce heat, stir once and cover the pot. Allow to cook covered for 35 minutes.
Combine remaining ingredients in a mixing bowl. Check seasonings (there is no egg so feel free to taste away) and then add cooked millet. Make sure the mixture is well combined and then scoop with cookie or ice cream scoop onto greased cookie sheet and place in the preheated oven. Bake for 20 minutes or until golden.
Freezer method:
Before baking, flash freeze the patties by placing the cookie sheet in the freezer. When frozen, place the patties into a Ziploc bag and seal. Freeze until use. Thaw completely in fridge the morning you need them for dinner. This recipe makes 9 good sized patties, for three meals I'd make two batches.
