Food 25 Jul 2006 05:37 am
Millet Cakes need a new name.
I thought I rememberd reading about “seed cakes” in Song of Solomon. Turns out those were Raisin cakes the lovers were feeding each other. Still, Millet Cakes could do the job. It’s just that name…well, not just the name. First the average eater has to get past the fact that millet is birdseed in this country. Little round golden grains we feed to smaller varieties. Years ago we discovered that when you toast it in a skillet with butter it starts to smell potently like popcorn, and then you can cook it with water like oatmeal and top it with berries, butter, and maple syrup. It’s one of David’s favorite breakfasts ever.
But Nourishing Traditions has another suggestion: these cakes. Last night we had them for dinner, thinking that since we were already familiar with millet a bit that they’d be a good experiment. I guessed right :-). First you soak it for several hours in warm, salted water, just like you do other grains and legumes in NT. After that, you cook it until it’s soft (about 45 min) and has absorbed all of it’s water. Then you’re good to go for these “cakes”.
They are really patties. Think salmon patties or crab cakes without the “from the sea” mystique. To make them:
4 cups cooked millet
4 eggs
1/2 c. unbleached white flour
1/4 t. cayanne pepper
1 medium onion, chopped
1 bunch cilantro, chopped (heads up Blogless Leigh!)
3/4 c. grated parmesean cheese (I used pecorino romano)
mix that all together and drop by huge spoonfulls into a skillet with olive oil and butter in it. Flatten into a patty about 1/2-3/4 inch thick and cook until golden brown on each side.
They are fahbulous dahling. The kids devoured them and snuck seconds from the stack on the counter. When David got home close to midnight, he ate them cold from the fridge and declared them “a keeper”. They’d make a great side dish to grilled goodies, fish or chicken, or something spicy. We had them as a filling main dish; I didn’t even want my evening snack. Good grain protein, high in iron, fantastic fiber, and filling.
I’m going to keep a bowl of cooked millet in the fridge so I can whip these up quickly when needed. Now to do something about that name…
on 25 Jul 2006 at 5:46 am 1.Bannergranny said …
Can i leave out the cilantro? would they taste ok?
on 25 Jul 2006 at 7:04 am 2.Erin said …
Try Seed Cakes or have the kids try to name them. Anything has to be better than “Millet Cakes.”
Try this recipe. I found it as I was doing research on millet. It sounds like it might be right up your alley and it sounds kinda good.
Black Bean and Millet Salad
1 cup millet, uncooked
3 cups water
2 cups black beans, cooked
2 large tomatoes, chopped
1 medium onion, (or substitute green onions), chopped
1 medium cucumber
Dressing
1/3 cup water
3 Tablespoons lemon juice
1 Tablespoon balsamic vinegar
2 teaspoons garlic, minced
1 teaspoon sea salt
1/2 teaspoon allspice
1/4 teaspoon black pepper
1 teaspoon cumin
Cook the millet in 3 cups of water until water is absorbed, about 30 minutes. Fluff with fork and allow to cool.
In a large bowl, combine millet, black beans, tomatoes, and onion.
Peel several strips from the cucumber (it should look striped) and cut it lengthwise into four pieces. Remove the seeds and cut into 1/2-inch slices. Add the cucumber to the salad.
Mix all dressing ingredients until well blended and pour over the salad, tossing to blend. (Experiment with the seasonings to suit taste.) Cover and refrigerate until the salad is well chilled. Serve on lettuce leaves or stuff into pita bread.
on 25 Jul 2006 at 8:13 am 3.Tia said …
Mom~ yes you could use a differnt herb too. I almost picked basil instead of cilantro because I like it better with parmesean. They don’t take very “cilantro-y” though.
Thanks for the recipe E. I’ve been wanting more cold bean salads. As long as I soak the millet before I cook it and sprout my beans, it will fit into the Nourishing Tradition premise.
on 26 Jul 2006 at 12:13 am 4.Tia said …
I made these with basil today and they were still wonderful