Millet Cakes with Spinach and Carrots
Source: Better Vegan Category: Vegan Entrees & Sides
Prep Time: 15 min Cook time: 1 hour 15 min Total Time: 1 hour 30 min Serves 4
Vegan / Gluten Free / Refined Sugar Free / Soy Free
About this recipe
If you are not familiar with millet, it is a gluten-free and lectin-free ancient grain (actually, a seed), that is full of proteins, fiber and antioxidants. It has a mild, somewhat sweet, nutty flavor, and pairs well with bold spices, like curry in this particular recipe. Adding bright spinach and carrots along with shallots and garlic created a highly flavorful but nicely balanced mixture, and egg replacer and some gluten-free flour help it to stick together. It pairs exceptionally well with vegan yogurt and cucumber sauce, but you can try it with any sauce you like. Serve on its own or alongside green salad.
1 cup millet, soaked overnight, then drained and rinsed (try Anthony's Organic Hulled Millet)
2 cups water
3 Tbsp. avocado oil (I use La Tourangelle Avocado Oil )
1 shallot, minced
6 ounces (6 cups) baby spinach, chopped
2 carrots, peeled and shredded
2 garlic cloves, minced
2 tsp. curry powder
1/4 cup plain vegan yogurt (unsweetened coconut or almond milk yogurts will work)
1 1/2 tsp. Egg Replacer powder* ( I use Bob's Red Mill Gluten Free Egg Replacer)
2 Tbsp. hot water
2 Tbsp. minced fresh cilantro
2 Tbsp. gluten-free flour blend
Pink Himalayan sea salt, to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
Freshly ground black pepper, to taste
1. Prepare the ingredients.
2. Line rimmed baking sheet with parchment paper. Combine millet, water, and ½ teaspoon salt in medium saucepan and bring to simmer over medium heat. Reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed, 15 to 20 minutes. Off heat, let millet sit, covered, for 10 minutes; transfer to large bowl.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 3 minutes. Stir in spinach and carrots and cook until spinach is wilted, about 2 minutes. Stir in garlic, curry powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer to bowl with millet and wipe out now-empty skillet with paper towels.
4. Place egg replacer powder in a medium bowl, add hot water and whisk well to combine. Stir yogurt, egg replacer mixture, flour and cilantro into millet mixture until well combined. Divide mixture into 8 equal portions, pack firmly into 3½-inch-wide cakes, and place on prepared sheet. Refrigerate cakes until chilled and firm, about 30 minutes.
5. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Gently lay 4 cakes in skillet and cook until deep golden brown and crisp on both sides, 10 to 14 minutes, turning gently halfway through cooking. Transfer cakes to prepared sheet and keep warm in oven. Repeat with remaining cakes and oil. Serve.