Millet Cakes with Carrot & Spinach

This recipe comes from The Complete Vegetarian Cookbook by America's Test Kitchen. Despite some initial skepticism as to how well the cakes would hold together, the recipe worked exactly as described. The recipe here has been modified slightly from the original to account for a lack of shallots (we used an onion instead) and the fact that our chickens lay small eggs.

Ingredients

• 250mL millet, rinsed
• 500mL water
• salt and pepper
• 45mL peanut oil
• 1 small yellow onion, minced
• 150g chopped or shredded spinach
• 2 carrots, peeled and grated
• 2 garlic cloves, minced
• 10mL English-style Madras Curry Powder
• 64mL plain yoghurt
• 2 small eggs
• 30mL minced fresh cilantro

Procedure

1. Combine the millet, water, and 2mL of salt in a small pot and bring to a boil over medium heat.
2. Reduce heat to low, cover, and simmer until the millet is tender and the water has been absorbed, 15-20 minutes.
3. Once the millet is cooked, remove the heat and let stand, covered, for 10 minutes.
4. Meanwhile, while the millet is cooking, heat 15mL of oil in a large skillet over medium heat. Add the onion and cook until softened, ~3 minutes.
5. Add the spinach and carrots and cook until the spinach wilts and the carrots soften, another ~2-3 minutes.
6. Stir in garlic, curry powder, 2mL salt, and 2mL pepper and cook until fragrant, ~30 seconds. Remove to a large bowl.
7. Stir together yoghurt, egg, and cilantro; combine with the millet and vegetables in the bowl and stir until well mixed.
8. Divide the mixture into eight equal portions, flatten into patties, and refrigerate on a parchment-lined baking sheet for 30 minutes, until cold and firm.
9. Heat 15mL of oil in the skillet over medium heat. Place four of the cakes in the skillet and cook for ~15 minutes, turning halfway through, until browned on each side.
10. Remove the cooked cakes and repeat with the other four.