Millet Cakes with Spinach and Carrots

Name: Millet Cakes with Spinach and Carrots
Yield: Serves 4
Ingredients: 1 cup, millet, rinsed; 2 cups, water; , Salt and pepper; 3 tablespoons, vegetable oil; 1 , shallot, minced; 6 ounces (6 cups), baby spinach, chopped; 2 , carrots, peeled and shredded; 2 , garlic cloves, minced; 2 teaspoons, curry powder; 1/4 cup, plain yogurt; 1 , large egg, lightly beaten; 2 tablespoons, minced fresh cilantro

6 comments

Pan-frying the cakes creates a flavorful crust on the exterior while keeping the interior moist.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME1½ hours, plus 30 minutes chilling

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Technically a seed rather than a grain, millet makes a perfect base for pan-fried cakes because as it cooks the seed bursts, releasing starch and becoming sticky. It has a mellow, cornlike flavor and is easily adaptable to many types of cui...

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