Name: Millet Cakes with Spinach and Carrots
Total time: 2 h
Ingredients: 1 cup millet , rinsed; 2 cups water; Salt and pepper; 3 tablespoons vegetable oil; 1 shallot , minced; 6 ounces (6 cups) baby spinach , chopped; 2 carrots , peeled and shredded; 2 garlic cloves , minced; 2 teaspoons curry powder; 1/4 cup plain yogurt; 1 large egg , lightly beaten; 2 tablespoons minced fresh cilantro

Why This Recipe Works

Technically a seed rather than a grain, millet makes a perfect base for pan-fried cakes because as it cooks the seed bursts, releasing starch and becoming sticky. It has a mellow, cornlike flavor and is easily adaptable to many types of cuisines, though it is a staple in Asia and its nutty flavor lends itself particularly well to bold flavor profiles. We liked the combination of millet and curry, and adding bright spinach and carrot along with shallot and garlic created a highly flavorful but nicely balanced mixture. Though millet holds together well on its own, we found that the addition of an egg and plain yogurt was helpful to keep the cakes together during cooking. Chilling the formed cakes for 30 minutes further ensured that they were sturdy and easy to handle. Baking was an appealing hands-off cooking method, but we found that the heat of the oven dried them out and didn't add much flavor, so we decided to pan-fry them to create a flavorful crust on the exterior while maintaining a moist interior.

Before You Begin

We recommend enjoying these millet cakes with our Cilantro-Mint Chutney.

Instructions

Line rimmed baking sheet with parchment paper. Combine millet, water, and ½ teaspoon salt in medium saucepan and bring to simmer over medium heat. Reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed, 15 to 20 minutes. Off heat, let millet sit, covered, for 10 minutes; transfer to large bowl.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 3 minutes. Stir in spinach and carrots and cook until spinach is wilted, about 2 minutes. Stir in garlic, curry powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer to bowl with millet and wipe out now-empty skillet with paper towels.

Stir yogurt, egg, and cilantro into millet mixture until well combined. Divide mixture into 8 equal portions, pack firmly into 3½-inch-wide cakes, and place on prepared sheet. Refrigerate cakes until chilled and firm, about 30 minutes.

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Gently lay 4 cakes in skillet and cook until deep golden brown and crisp on both sides, 10 to 14 minutes, turning gently halfway through cooking. Transfer cakes to prepared sheet and keep warm in oven. Repeat with remaining cakes and oil. Serve.