Was looking for some inspiration for my Nutrition Reboot class tonight, talking about wholegrains. I’ve never cooked with millet, but these Millet Cakes from Love and Lemons @loveandlemons, looked fabulous Thankyou!
Just made them and they smell and taste delicious. I added my own twist with some extra black lentils that were already cooked and in the fridge, providing extra texture, colour and protein content. You can always add in your own ingredients, making swaps with different veg that you have available.
Millet is a nutty gluten free grain, a complex carbohydrate, very easy to digest, high in B vitamins, iron, calcium and manganese. It is an ancient seed, originating in Africa & China, and a staple ingredient for many people around the world. It has a light, nutty taste and texture. Very versatile, you can use it to replace cous cous, quinoa or rice. It is great to have a variety of food in your diet and nice to try different things.
1 cup millet, rinsed
2 cups water
salt and pepper
3 teaspoons olive oil
1 onions, finely chopped
Large bunch of baby spinach, chopped
2 carrots, peeled and grated
2 crushed garlic cloves
2 teaspoons curry powder
¼ cup plain yogurt
1 large egg, lightly beaten
2 tablespoons minced corriander
Preheat the oven to 180C and line a large baking sheet with greaseproof paper.
Place millet, water and 1/2 tsp salt in a pan. Bring to the boil and simmer gently for 15 mins or so, until water is absorbed. Leave in pan covered until ready to use.
Heat 1 tablespoon oil in non stick pan. Add the onion and soften.
Add the grated carrots for a minute followed by the spinach and wilt, about 2 minutes.
Add the garlic, curry powder, salt and pepper. Cook for a few mins.
Add the millet from the pan and stir well so that everything is combined.
Whisk the yoghurt & egg together in a large bowl.
Add the millet mixture to the egg and fold until well combined.
Use a small measuring cup, scoop the mixture, form into a thick cake, and place on baking tray. Or use your hands or a spoon and pat them down.
Brush olive oil onto each cake with a cooking brush and bake for about 25 minutes or until the edges are crispy. Eat with a large green salad.
You could make in advance and heat up when ready to eat. Also freeze to use another time as it makes quite a few
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