Tackling the bulk bins: savory millet cakes
- 1 tbsp extra-virgin olive oil (regular olive oil would be fine)
- ¼ cup finely chopped onion
- 1 cup uncooked millet (millet always comes hulled so you probably see it called hulled millet in the bins)
- 1 clove garlic, minced
- 3 ½ cups water
- ½ tsp course salt
- 1/3 cup coarsely shredded zucchini
- 1/3 cup coarsely shredded carrot
- 1/3 cup grated Parmesan cheese
- 1 ½ tsp minced fresh thyme or ½ tsp dried (I used dried)
- 1 tsp grated freshly grated lemon zest
- ¼ tsp freshly ground pepper (I’ll use 1/8 tsp next time)
- Heat olive oil in a saucepan on med-high heat. Saute onion in oil for about 3 minutes. Then add garlic and millet and stir for half a minute or so.
- Add water and salt. Bring to boil. Reduce to low, cover, and cook for 20 minutes, stirring twice during that time. At the end of this step all of the water will not be absorbed.
- Stir in zucchini, carrot, Parm cheese, thyme, lemon zest and pepper.
- Leave uncovered and cook another 10 minutes or so until all water is absorbed. Stir frequently during this time.
- Remove from heat and stir a few times over the next 10 minutes.
- Allow to cool for about a half hour.
- Wet your hands and form into cakes using about 1/3 cup of mix. The recipe said it would make 12. I got 10 from the mix.
- Cook in a heated skillet that has been coated with cooking spray or thin coating of olive oil. Cook 3-5 minutes on one side, flip, and cook 3-5 minutes on the other. Since my cakes were cold from the refridgerator, I cooked mine a bit longer.
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