I don’t know about you, but I’ve spent a lot of time trying to get quinoa to stick together to form cohesive patties. With eggs, without eggs… I’ve made countless variations, some more successful than others but now I have just one word: millet.
It turns out that millet is sticker than quinoa so these little guys bind together really easily. They’re packed with carrots and spinach and spiced with curry and garlic. This recipe is so delicious and foolproof… as it should be since it comes from America’s Test Kitchen’s new book: The Complete Vegetarian Cookbook.
Because I knew this recipe was well tested, I messed with it anyway. I knew many of you would ask if these can be made vegan, so I tried these 2 ways – half (as written) using an egg and yogurt to bind the patties, and half using flaxseed and almond milk to vegan-ize them. Guess what – both ways worked! The sticky millet was enough to bind the cakes together, with or without eggs.
The only other instruction I didn’t follow, was that I baked mine instead of pan frying them as they recommended. They were delicious baked, so I can only imagine that they’d be extra tasty if you were to pan fry them.
So back to the book – you’re going to want this one in your kitchen. It’s packed with 700 recipes, vegetable cooking tips, ingredient explanations, step-by-step chopping how-to’s and more. It’s a great resource for vegetarians or anyone who just wants to incorporate more meatless meals into their lives. Many of the recipes are also vegan and gluten free. Buy it here!
(The giveaway is now closed).
- 1 cup millet, rinsed
- 2 cups water
- salt and pepper
- 3 teaspoons vegetable oil (I used olive oil)
- 1 shallot, minced
- 6 ounces (6 cups) baby spinach, chopped
- 2 carrots, peeled and shredded
- 2 garlic cloves, minced
- 2 teaspoons curry powder (I used muchi curry powder)
- ¼ cup plain yogurt (vegan version: ¼ cup + tablespoon almond milk)
- 1 large egg, lightly beaten (vegan version: ¼ cup ground flaxseed)
- 2 tablespoons minced cilantro
- any sauce or chutney you like - I topped mine with greek yogurt, mixed with salt, pepper, chile flakes and a squeeze of lime, or use this recipe and make a similar vegan version.
- Line rimmed baking sheet with parchment paper. Combine millet, water, and ½ teaspoon salt in medium saucepan and bring to a simmer over medium heat. Reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed, 15 to 20 minutes. Off heat, let millet sit, covered, for 10 minutes; transfer to a large bowl.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 3 minutes. Stir in spinach and carrots and cook until spinach is wilted, about 2 minutes. Stir in garlic, curry powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer to bowl with millet and wipe out now-empty skillet with paper towels.
- Stir yogurt, egg, (or flax + almond milk) and cilantro into millet mixture until well combined. Divide mixture into 8 equal portions, packing firmly into ½-inch-thick cakes, and place on prepared sheet. Refrigerate cakes until chilled and firm, about 30 minutes.
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Gently lay cakes in skillet and cook until deep golden brown and crisp on both sides, 10 to 14 minutes, turning gently halfway through cooking. Transfer cakes to prepared sheet and keep warm in the oven. Repeat with remaining cakes and oil. Serve.
Recipe is from America’s Test Kitchen’s new book: The Complete Vegetarian Cookbook, and is re-printed with permission.