- 1 cup Milletrinsed
- 2 cups Water
- Saltto taste
- Black pepperto taste
- 3 tsp Olive oil
- 1 Onionminced
- 6 cups Baby spinachchopped
- 2 Carrotspeeled and shredded
- 2 Garlic cloveminced
- 2 tsp Currypowder
- ¼ cup Plain yogurt
- 1 large Eggslightly beaten
- 2 tbsp Cilantrominced
- Plain yoghurtor any sauce or chutney
Millet Cakes with Carrots & Spinach
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:
Steps to make Millet Cakes with Carrots & Spinach
Heat oven and prepare a baking sheet
Preheat oven to 350 °F. Line a baking sheet with parchment paper.
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.
Add spinach and carrot
Season with spices
Make cake batter
Form small cakes