SAVORY MILLET CAKES
In this recipe, millet is cooked to a polenta-like consistency with shredded vegetables, lemon zest and grated cheese, shaped into patties and browned in a skillet. The result is a unique pancake that's a little crunchy on the outside and creamy inside. Try them as a side dish with chicken or fish for dinner or over mixed greens for lunch.
Provided by Marie Simmons
Categories Healthy Cake Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened, 2 to 4 minutes. Stir in millet and garlic and cook, stirring, until fragrant, about 30 seconds. Add water and salt and bring to a boil over medium heat. Reduce heat to low, cover and cook, stirring once or twice, for 20 minutes. Stir in zucchini, carrot, Parmesan, thyme, lemon zest and pepper. Cook, uncovered, maintaining a simmer and stirring often to keep the millet from sticking, until the mixture is soft, very thick and the liquid has been absorbed, about 10 minutes more. Remove from the heat and let stand, covered, for 10 minutes. Uncover and let stand, stirring once or twice, until cool enough to handle, about 30 minutes.
- With dampened hands, shape the millet mixture into 12 cakes or patties, 3-inch diameter (a scant 1/3 cup each).
- Coat a large nonstick skillet with cooking spray and heat over medium heat. Add 4 millet cakes and cook until the bottoms are browned, 3 to 5 minutes. Carefully turn the cakes with a wide spatula and cook until the other side is browned, 3 to 5 minutes more. Coat the pan with cooking spray again and cook the remaining cakes in batches, reducing the heat if necessary to prevent burning.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 26.6 g, Cholesterol 3.8 mg, Fat 5 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 1.3 g, Sodium 184.5 mg, Sugar 1.2 g
CHEDDAR-CORN RICE CAKES
If there's one food I always have in my refrigerator it's cooked rice. You can use it to make fried rice, a warm breakfast cereal and especially these Cheddar-Corn Rice Cakes. They're a complete vegetarian meal and only take minutes to prepare, start to finish. The best part? You can use a fork and knife or even eat them with your hands to dip into guacamole, ketchup, sour cream, mustard or salsa, for extra zip.
Provided by Catherine McCord
Categories main-dish
Time 25m
Yield 14 to 16 cakes
Number Of Ingredients 9
Steps:
- Mix together the rice, breadcrumbs, cheese, corn, cilantro and salt in a medium bowl.
- Whisk the eggs in a small bowl, then add to the rice mixture and mix to combine well.
- Measure 1/4 cup of the rice mixture at a time and shape each into a patty.
- Heat a thin layer of the oil in a large skillet over medium heat. Add the patties in a single layer and cook until golden brown, about 2 minutes on each side. Serve with guacamole, ketchup, mustard, salsa or sour cream if desired.
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