This is a wonderful paleo recipe for breakfast, lunch or dinner. I often will cook a big pot of sprouted grains or seeds (buckwheat or amaranth) for the week and use it in different ways for our meals. This was millet we had leftover from a hot cereal and I turned it into these yummy savory curry millet cakes. I made a vegan and an egg version. Both turned out great. I served this with simple roasted veggies and stream caught trout. They keep really well and my son enjoyed them for lunch the next day. Perfect for the little ones because they can hold them just like a pb and j.
This recipe made about 9 cakes.
WHAT YOU’LL NEED
3 cups millet, cooked
2 eggs or flax eggs
2 cups chopped spinach or kale tightly packed
1/2 cup dandelion greens (optional)
1 tablespoon coconut flour
1/2 cup almond flour
1/2 cup water
2 tablespoons macadamia nut oil
1/2 – 1 teaspoon sea salt
1/2 tablespoon curry
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1 tablespoon olive oil or butter
1 cup green onion, minced
1 tablespoon shallot, minced
1 small garlic clove, minced
water as needed
1 Line a baking sheet with parchment paper. Preheat oven to 380
2) In a bowl, combine cooked millet, egg, spinach, dandelion greens, coconut flour, almond flour, 1 /2 cup water, Macadamia nut oil, salt, curry, cumin and cinnamon, stir really well. Add olive oil, onion, shallot and garlic to a frying pan and bring to a simmer over medium heat. After they brown a bit, add to the mix and stir.
3)Make little patties with your hands, about 3 inch by 3 inch and one inch thick. Place on your prepared pan and put into the oven. Set a timer for 20 minutes, then turn. they should be golden brown and solid throughout.
4) This recipe is great with a mango chutney, a yogurt sauce or even just a little Sir Kensingtons special sauce. I serve it with roasted veggies and fish.