Some time back, I had a happy accident when I overcooked millet. I thought I didn't have enough water, so I kept adding water and cooking for longer. Once I realized what I had done, it was too late. The millet clumped together and could not be used for the salad I had intended it to be used for. However, the clumpy/sticky mess I created was perfect for frying. I shredded cheese, added a few herbs, and cracked in egg in the mixture- the result was the start of this recipe. These millet cakes can be eaten on their own with a sauce but I like the lightness of the greens in lemon dressing to pair with the bit of kick from the cajun seasoning. These cakes are best eaten right after making (so they are still crisp).
Print
Slightly overcooked millet creates the perfect base for these spicy grain cakes. Eat by themselves, tossed in a salad, or paired with a dip.
Tips & Tricks: These grain cakes will work with regular-cooked millet, especially if it sits overnight.
Stock up: get the pantry ingredients you will need: millet, parsley
Nutrition: see the information.
Millet has been one of my favorite grains to experiment with because it is versatile- both in flavor and capability. I'm working on methods for other grains to make cakes similar to this (or like these brown rice ones), but a few easy ways to switch these up:
Cheese: Adding a sharp, shredded cheddar into the cakes creates a lovely, melted cheese after cooking. Or, you can add a tangy feta for a bit more saltiness.
Spices: Play around with the spice mixtures- I've just added a bit of garlic powder and smoked paprika before in place of the cajun spices but so many combinations will work.
Eggs: Instead of tossing these millet cakes in a salad, serve them with a fried egg for breakfast (a favorite of mine).
I have a grain hoarding problem in that I keep too many on hand at all times. I'm overly stocked. However, for people who are just starting out or just want a few key grains to keep on hand, I always tell them to pick up millet. It's quick cooking, doesn't have as strong of flavor as quinoa, and can be used in so many different ways. A few of my favorite millet recipes:
Garlic Spinach with Millet and Eggs
Moroccan Carrot Salad with Millet
Creamy Millet Porridge with Strawberries
These millet cakes look incredibly vibrant in the greens! The cajun seasoning lends so many amazing flavors and spices into each cake 🙂
Gotta love cooking accidents and what comes after as a result! Loving the cakes, I'm sure it would work well in a wrap of some sorts as well.
I love it when a cooking mistake leads to something new and unexpected - and delicious. These are so pretty!
I always found millet a bit too bland tasting, but these cakes look phenomenal with all those spices and cheese. Thank you!
Millet is a little bitter to taste. Do you have any suggestions how to get rid of bitterness?
Thanks
Millet shouldn't be bitter- typically that means it's rancid (since millet is actually a seed, this can happen quicker than other true grains). I recommend looking for a different source.