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

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


  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.


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?

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