Millet Cakes with Carrots & Spinach

jam-packed with healthy ingredients
Millet Cakes with Carrots & Spinach recipe-Millet Cakes with Spinach & Carrots-How to make Millet Cakes with Spinach
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Ingredients

Adjust Servings:
1 cup Millet rinsed
2 cups Water
Salt to taste
Black pepper to taste
3 tsp Olive oil
1 Onion minced
6 cups Baby spinach chopped
2 Carrots peeled and shredded
2 garlic Cloves minced
2 tsp Curry powder
¼ cup Plain yogurt
1 large Eggs lightly beaten
2 tbsp Cilantro minced
For serve:
Plain yoghurt or any sauce or chutney

Nutritional information

61
Calories
1.6g
Fat
9.6g
Carbohydrates
2.2g
Protein
11mg
Cholesterol
20mg
Sodium
Ingredients
  • For serve:

Millet Cakes with Carrots & Spinach

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These Millet Cakes with Carrots & Spinach make a delicious breakfast treat. They are jam-packed with healthy ingredients too which makes them a great way to get extra veggies in. Always a bonus with kids right?

It’s so simple to make these millet cakes too – start by cooking the millet in water. In a separate skillet, sauté the shallot until soft before adding carrot and spinach. Mix all the remaining ingredients together in a large mixing bowl. Use a ⅓ cup measuring cup to drop round cakes onto a parchment-lined baking sheet. Bake in the oven and serve warm!

To make Millet Cakes with Carrots & Spinach, you will need the following ingredients:

Millet Cakes with Carrots & Spinach recipe-Millet Cakes with Spinach & Carrots-How to make Millet Cakes with Spinach

Steps to make Millet Cakes with Carrots & Spinach

1
Done

Heat oven and prepare a baking sheet

Preheat oven to 350 °F. Line a baking sheet with parchment paper.

2
Done
15

Cook millet

In a medium saucepan, mix 1 cup of millet with 2 cups of water, and ½ teaspoon salt. Bring the contents of the pan to a simmer over medium heat. Reduce the heat down to low. Place a lid on the saucepan and leave to simmer for about 15-20 minutes until the millet is tender and no liquid remains. Transfer the millet to a large bowl after leaving it to sit for 10 minutes.

3
Done
3

Sauté shallot

Cook a minced shallot in a skillet with 1 tablespoon olive oil for about 1-2 minutes.

4
Done
2

Add spinach and carrot

Mix in 2 shredded carrots and 6 cups of chopped baby spinach. Cook in the skillet for about 2 minutes until the spinach wilts.

5
Done
1

Season with spices

Stir in 2 minced garlic cloves, 2 teaspoons of curry powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook while stirring for about 30 seconds, until fragrant. Add the contents of the skillet to the bowl with the millet.

6
Done
1

Make cake batter

Mix ½ a cup of plain yogurt, a large egg and 2 tablespoons of minced cilantro into the millet mixture until well combined.

7
Done
10

Form small cakes

Using a ⅓ cup measuring cup, drop the batter onto the prepared baking sheet so that they form a ½ inch thick cake. Repeat until all the batter is used.

8
Done
25

Bake

Drizzle the cakes with olive oil. Place in the oven for 25-30 minutes, until they are cooked through.

9
Done

Serve

Serve the cakes piping hot from the oven.

I love to these healthy Millet Cakes with Carrots & Spinach for weekend brunch! A great way to get extra veggies in! Try them this weekend and come back to leave a comment letting me know how you get on!

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Well done! Verified!

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