Millet is a delicious gluten-free cereal grain that is very similar in taste and texture to rice. It is packed with protein and many other essential nutrients and is considered to be one of the most easily digestible grains available.
This recipe uses hulled millet, which has had its hard, undigestible outer skin removed. These cakes can be lightly shallow-fryed or oven-baked.
- 1 cup millet - hulled
- 3 eggs
- ½ cup white flour
- ¼ tsp cayenne pepper
- 1 tsp salt
- 1 small onion, finely chopped
- 1 small bunch cilantro/coriander, chopped
- 3 tbsp butter
- 3 tbsp extra virgin olive oil
- Soak the millet for at least 7 hours or overnight.
- Rinse the millet. Combine 3 cups of water and ½ teaspoon salt along with the drained millet in a pan. Bring to the boil, reduce the heat and simmer, covered for about 15-20 minutes or until all the liquid is absorbed.
- Leave the millet to cool down slightly.
- Blend the eggs with the flour and seasonings and fold in the millet, onion and coriander.
- Form the mixture into patties and lightly fry them in a mixture of butter and olive oil.
- Alternatively, grease an ovenproof dish and pour in the mixture. Bake in a hot oven (200 C) for 25-30 minutes until the mixture sets.
- When cooked, turn the mixture out and slice.
- Serve the millet cakes warm as a side dish, e.g. in place of rice.
- To make millet burgers, add finely chopped garlic, carrots, and bell peppers to the recipe.