Good Evening, my Lovelies! Due to my internet addiction, I have stolen a moment in time to post these delicious millet cakes. Plus, I've missed all of my Dearies and Elvin Folk here in the blogosphere so much that I just had to check in on everyone, which I will be doing momentarily...
These cakes or patties are made from organic millet. Millet is a cereal grain that has been cultivated around the world for at least 10,000 years. This grain is not only delicious with a mild, nutty flavor, but also gluten free and full of B vitamins, fiber, and minerals like potassium and magnesium. All of this and these little cakes are easy too.
Oh, and one can eat these front and center like I did with a nice salad and fruit, but these also make a wonderful, high fiber side. Imagine them next to a nice piece of fish smothered with mushroom gravy or demi-glace!
1/2 Cup Millet
1 3/4 Cup Low Sodium Broth
1 Small Carrot-chopped small
2 Garlic Cloves
1/2 Tbsp. Olive Oil
1/8 Tsp. Salt
1/2 Tsp. Paprika
1/2-3/4 Tsp. Spice Mix*
1/4 Tsp. Onion Powder
Black Pepper to Taste
In a small pot, bring the olive oil to medium heat. Add the millet and allow to toast for about a minute or two stirring frequently. Add the garlic & allow to cook another 30 sec. Pour in the broth, salt, & pepper and bring to a boil. Once boiling, stir and bring the heat down to a low simmer-put a lid on at an angle. Cook on low heat for about 25-30 minutes or until water has absorbed (stir intermittently). Once the water has absorbed, turn the heat off and allow to sit for 10 minutes.
After 10 minutes, add the spices & carrot. With oiled hands, form the millet into 4-5 small patties. Refrigerate for at least 15 minutes. Saute for about 3-4 minutes on each side until hot and golden.
*Spice Mix-I used my favorite yellow curry, but red curry, ras el hanout, and other spice blends would be great too...