Millet Cakes with Carrots & Spinach

jam-packed with healthy ingredients
Jam-packed with healthy ingredients
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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 clove 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

  • For serve:

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:

Ingridiens for Millet Cakes with Carrots & Spinach

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.


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.


Sauté shallot


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


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.


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.


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.


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.




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



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.

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Recipe Reviews

Average Rating:
Total Reviews: 13
Brisa Maceyko

I had these made over the weekend and I noticed a little flaw. Instead of baking them I tried cooking them on a skillet with olive oil, the cakes turned out golden brown and much more crispy. This and the millet egg bake are rather delicious though.

Natalya Longo

Going to be making this again soon, love this so much and the brussel sprout recipe :)

Miyah Finkley

Carrots and spinach combination is superb when paired with millet and baked into cakes, I absolutely adore the taste of this dish and will be preparing this more often. Healthy, fast and easy!

Clover Housley

These look SO good and just the perfect texture…yummy! I absolutely love the taste of curry with my meals. Definitely a win in my book.

Nya Kley

Crispy and healthy and absolutely delicious, thank you so much for this recipe I absolutely loved it and will recommend it to my colleagues!

Meera Fuell

What a great way to use millet, I am a fan of it and never seem to have enough and now I have another recipe to add to my collection.

Anneliese Feigelson

Cant believe how easy it was to prepare these cakes, thank you so much! Will be making these again!

Aarya Najafi

I'm usually using brown rice or sometimes barley or whole wheat couscous so now it is time to expand my whole grain horizons! And these millet cakes look amazing.

Raylynn Hoffstadt

I have never had millet before. Your recipe looks great and your post is informative. Want to try this one for sure!

Britney Foy

I am so glad I was able to find this recipe and millet in my local store as I was intrigued by this dish, all the ingredients go so well together.

Linnea Lavoy

I've only cooked millet few times but never actually baked cakes with it, going to have to buy the ingredients today and make these for dinner, thanks!

Nahla Mastropolo

I've cooked these in the evening and made a lot to save for the morning as well, they taste delicious and also healthy.


Well done! Verified!

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