Millet Cakes with Carrots & Spinach

These veggie-packed curried millet cakes make a fun, unexpected, and delicious vegetarian dinner! From The Complete Vegetarian Cookbook.

Millet Cakes with Spinach & Carrots

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.

What is millet?

If you’ve never cooked millet before, you’re going to love it. One of my favorite grains, millet has a delicious nutty flavor and versatile texture. Depending on what water:grain ratio you use while cooking it, it can become a fluffy couscous-like grain or a creamy millet porridge. Like brown rice, it’s a naturally gluten-free grain, so even if you’re gluten-free, you can enjoy these yummy millet cakes!

After making them a few times, these little guys have become one of my favorite millet recipes. Luckily for me, millet is sticker than quinoa, so they bind together really easily. They’re packed with carrots, spinach, and fresh herbs and spiced with curry and garlic. This recipe is so flavorful and foolproof… as it should be since it comes from America’s Test Kitchen’s new book: The Complete Vegetarian Cookbook.

Millet recipe ingredients

Millet Cake Recipe Variations

Because I knew this millet recipe was well-tested, I messed with it. I knew many of you would ask how to make the cakes vegan, so I tried them 2 ways. In half, I followed the recipe and used an egg and yogurt to bind the patties. In the other half, I used flaxseed and almond milk to veganize them. Guess what – both ways worked! The sticky millet was enough to bind the cakes together, with or without eggs, so it’s easy to make this recipe vegan and gluten-free.

I didn’t follow one other instruction: I baked my millet patties instead of pan frying them as was recommended. We loved them baked, so I can only imagine that pan frying them would make them extra tasty.

How to make Millet Cakes with Spinach & Carrots

So back to the book – you’re going to want this one in your kitchen. Inside, you’ll find over 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 Complete Vegetarian Cookbook by America's Test Kitchen with millet recipes

Looking for more millet recipes?

Try this tabbouleh, this millet salad, or this stuffed squash next!


4.8 from 43 reviews

Millet Cakes with Carrots & Spinach

 
Prep time
Cook time
Total time
 
Recipe from The Complete Vegetarian Cookbook by America's Test Kitchen
Author:
Recipe type: Main dish
Serves: 12 cakes
Ingredients
  • 1 cup millet, rinsed
  • 2 cups water
  • salt and pepper
  • 3 teaspoons 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
  • ¼ cup plain yogurt (vegan version: ¼ cup + 1 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.
Instructions
  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. Combine the 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. Turn off the heat, let millet sit, covered, for 10 minutes; transfer to a large bowl.
  3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add the shallot and cook until softened, about 3 minutes. Stir in the spinach and carrots and cook until the spinach wilts, about 2 minutes. Stir in the garlic, curry powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer the mixture to the bowl with millet.
  4. Add the yogurt, egg, (or flax + almond milk) and cilantro into the millet mixture and fold until well combined. Use a ⅓ cup measuring cup to scoop the mixture, then form into a ½-inch-thick cake, and place on prepared sheet. Repeat. Refrigerate cakes until chilled and firm, about 30 minutes. (15 minutes for the vegan version).
  5. Drizzle the cakes with olive oil and bake 25-30 minutes or until the edges are crispy and cakes are cooked through.

Recipe is from America’s Test Kitchen’s new book: The Complete Vegetarian Cookbook, and is re-printed with permission.

 

301 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Michelle
    01.14.2024

    Hi there, I’m looking forward to trying these – they look delicious! I see they can be frozen but is that prior to baking/frying or post?

  2. Anna
    01.11.2024

    Did you happen to measure how many cups of cooked millet comes from 1 cup uncooked? I already cooked a big batch of millet and I’m not sure how much of it to use for this recipe. Thanks!

    • Phoebe Moore (L&L Recipe Developer)
      01.12.2024

      Hi Anna, 1 cup uncooked millet yields about 3 cups cooked. Hope this helps!

  3. Karen
    01.04.2024

    I will definitely try this recipe (as vegan millet cakes). Does the millet need to be soaked prior to cooking?

    • Jeanine Donofrio
      01.09.2024

      Hi Karen, I don’t soak it.

  4. Josie
    12.01.2023

    Can these be made days before and frozen?

    • Phoebe Moore (L&L Recipe Developer)
      12.01.2023

      Hi Josie, yep! These freeze well.

  5. cathy labate
    10.26.2023

    Delicious! Flavorful! I was totally surprised! And crunchy…..followed the recipe exactly and WOW! I will make these again and again!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.