This recipe came to me through a friend! She asked how these might be made gluten/egg/dairy free - knowing how delicious these millet cakes are. I eagerly took on the challenge.
These are quick to make - and would work with just about many meal- be it breakfast, lunch or dinner served along side a fresh spring salad. They have a similar texture to a hash brown. Crispy and buttery on the outside - packed full of great flavor on the inside.
Gluten Free Millet Cakes Ingredients
2 Cups Cooked Millet (cook millet with a TBS of Better than Bouillion organic condensed stock)
1/2 Cup Chopped Shallots
2 TBS Fresh Chopped Cilantro
1 TBS Garlic Powder
4 TBS (or more) Nutritional Yeast
2 TBS Arrowroot + 1 TBS Water (Corn Starch or Tapioca Starch may also be used here)
Salt and Pepper to taste.
Oil For Cooking.
- Cook the Millet in Chicken Stock (or Water + Better than Bouillion's Organic condensed stock) I prefer chicken as the stock flavor here- but beef, vegetables or mushroom would also do these millet cakes justice.
- In a bowl mix 2 cups of cooked Millet plus the Shallots, Cilantro, Garlic Powder, Nutritional Yeast, Salt, Pepper and The Arrowroot and Water. (You will notice that the nutritional yeast helps to act as a binder.)
- Heat a Skillet and place a TBS or so of your Oil of Choice. (I used Coconut and I highly recommend you try using it as well- it added a delicious subtle flavor that we loved)
- Form the Millet mixure into flat patties. Place in hot skillet and cook for several minutes on each side.
The Finished Millet cakes will hold together well and have a beautiful crispy golden brown hue on both sides.
This recipe makes roughly 10 Millet Cakes.