Rating
5
Average: 5 (2 votes)
Active time
45 minutes
Yield
6 Servings
Serving Size
1 millet cake
Nutritioni
Ingredients

1 cup uncooked millet

10 chopped sun-dried tomatoes

1 clove garlic, minced

⅓ cup pitted green olives, chopped

¼ cup raw sunflower seeds

¼ cup packed grated Pecorino-Romano or Parmigiano-Reggiano cheese (or plant-based cheese)

1 tablespoon capers, rinsed, drained, and minced

2 teaspoons dried oregano

1 tablespoon extra virgin olive oil

3 cups mixed salad greens

Mustard

Instructions
  1. Combine the millet and 3 cups of water in a pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes. Drain if necessary and transfer the millet to a bowl.
  2. When cool, add the sun-dried tomatoes, garlic, olives, sunflower seeds, cheese, capers, and oregano. Stir well, mashing the ingredients together. Use dampened hands to form 6 patties.
  3. Heat the olive oil in a large skillet and cook the patties until lightly brown and crisp, about 4 minutes on each side. Serve on a bed of greens with the mustard.

Oldways recipe and photo. This recipe is from the Oldways 4-Week Vegetarian & Vegan Diet Menu Plan book. Media: contact us for permission to reprint and for a hi-res image.

Nutrition

Calories: 252
Fat: 10g
Saturated Fat: 3g
Sodium: 487mg
Carbohydrate: 33g
Fiber: 5g
Protein: 9g

Yield: 6 Servings

Serving Size: 1 millet cake

How'd it Taste?

Simran
May 10, 2021
5
LOVE
Tawnia
November 22, 2021
5
This is delicious although difficult to form into patties that didn't disintegrate upon landing in the pan. However, I'll be making this again and trying out different strategies.

Review this Recipe