Stove-Top Millet Cakes
|Millet||400 Gram (14 Ounce)|
|Water||900 Milliliter (1.5 Pint)|
|Courgettes||175 Gram, chopped (6 Ounce)|
|Grated lemon rind||1 Teaspoon|
|Whole-wheat flour||3 Tablespoon|
|Firm tofu||200 Gram, crumbled (7 Ounce)|
Place the millet in a large pan with the water and salt.
Bring to the boil, cover and simmer for about 30 minutes.
Add the courgettes, bring back to the boil and simmer for a further 10 minutes.
Leave to cool.
When cold, mash the millet and courgettes.
Add the remaining ingredients and stir, to make a thick mixture.
Add a little extra water, if necessary.
Heat a lightly oiled large frying pan.
Cook two or three cakes at a time; for each one, place a handful of millet mixture into the pan and press it down with a wet spatula.
Cook over a medium heat for 3-4 minutes on each side, until golden brown, Keep warm until they are all cooked.