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Stove-Top Millet Cakes

Yogic.Chef's picture
  Millet 400 Gram (14 Ounce)
  Water 900 Milliliter (1.5 Pint)
  Salt 1 Pinch
  Courgettes 175 Gram, chopped (6 Ounce)
  Grated lemon rind 1 Teaspoon
  Whole-wheat flour 3 Tablespoon
  Oil 2 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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2111 Calories from Fat 492

% Daily Value*

Total Fat 57 g87.5%

Saturated Fat 8.3 g41.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 295.9 mg12.3%

Total Carbohydrates 333 g111.1%

Dietary Fiber 41.9 g167.8%

Sugars 3.4 g

Protein 70 g140.1%

Vitamin A 7.1% Vitamin C 60.3%

Calcium 45.8% Iron 94.2%

*Based on a 2000 Calorie diet

Stove-Top Millet Cakes Recipe