loveandlemons4.7
Millet Cakes with Carrots & Spinach
Recipe from The Complete Vegetarian Cookbook by America's Test Kitchen
👥 12 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 45 min🔥 Cook: 1h👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
- ●bowl
- ●skillet
- ●measuring cup
📝 Preparation Steps
1
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2
Combine the millet, water, and ½ teaspoon salt in medium saucepan and bring to a simmer over medium heat. Reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed, 15 to ⏱️ 20 minutes. Turn off the heat, let millet sit, covered, for ⏱️ 10 minutes; transfer to a large bowl.
millet, rinsed1 cup(6 cups) baby spinach, chopped6 ounceswater2 cups
3
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add the shallot and cook until softened, about ⏱️ 3 minutes. Stir in the spinach and carrots and cook until the spinach wilts, about ⏱️ 2 minutes. Stir in the garlic, curry powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about ⏱️ 30 seconds. Transfer the mixture to the bowl with millet.
(6 cups) baby spinach, chopped6 ouncescarrots, peeled and shredded2curry powder2 teaspoonsmillet, rinsed1 cup
4
Add the yogurt, egg, (or flax + almond milk) and cilantro into the millet mixture and fold until well combined. Use a ⅓ cup measuring cup to scoop the mixture, then form into a ½-inch-thick cake, and place on prepared sheet. Repeat. Refrigerate cakes until chilled and firm, about ⏱️ 30 minutes. (⏱️ 15 minutes for the vegan version).
(6 cups) baby spinach, chopped6 ounceslarge egg, lightly beaten (vegan version: ¼ cup ground flaxseed)1minced cilantro2 tablespoonsmillet, rinsed1 cup
5
Drizzle the cakes with olive oil and bake ⏱️ 25-30 minutes or until the edges are crispy and cakes are cooked through.
olive oil3 teaspoons(6 cups) baby spinach, chopped6 ounces
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