Manhattan Millet Cakes

Here’s an example of the fabulous recipes in The Oldways 4-Week Vegetarian & Vegan Diet Menu Plan. Millet is a wonderful gluten-free grain for vegetarians and meat eaters alike. If this recipe is to your liking, the next time you make it, cook extra millet and freeze it so your cakes can be ready in a flash.

Serve hot, on a bed of mixed greens, topped with mustard, guacamole and/or edamame hummus.

Manhattan Millet Cakes

Makes 6 servings

1 cup uncooked millet
10 chopped sun-dried tomatoes
1 clove garlic, minced
1/3 cup pitted green olives, chopped
1/4cup raw sunflower seeds
1/4 cup packed grated Pecorino or Parmesan cheese (or plant-based cheese)
1 tablespoon capers, rinsed, drained, and minced
2 teaspoons dried oregano
1 tablespoon extra-virgin olive oil
3 cups mixed salad greens
Mustard

Combine the millet and 3 cups of water in a pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes. Drain, if necessary, and transfer the millet to a bowl. When cool, add the sun-dried tomatoes, garlic, olives, sunflower seeds, cheese, capers, and oregano. Stir well, mashing the ingredients together. Use dampened hands to form 6 patties. Heat the olive oil in a large skillet and cook the patties until lightly brown and crisp, about 4 minutes on each side. Serve on a bed of greens with the mustard.

Nutrition information per serving
•    Calories:  357
•    Protein: 13 grams
•    Fat:  18 grams
•    Saturated fat: 2  grams
•    Carbohydrate:  40 grams
•    Dietary fibre: 8 grams
•    Sodium:  178 milligrams

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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