The Best Millet Cakes
The Best Millet Cakes
Few notes. There’s no skipping toasting the millet. It’s not only about taste, it will make it easier to digest. Also, cook it well, it’s rather unpleasant to chew raw millet.
I know that whipping egg whites it’s an extra step, but it makes these little cakes much more fluffier and enjoyable to the palate.
I like the taste that sage and rosemary bring but I guess you can experiment with other fresh herbs .
Ingredients
Makes 22 cakes
1 cup / 7 oz / 200 gr millet
2 cups / 500 ml vegetable broth
3 free range eggs, separated
⅓ cup / 3.5 oz / 100 gr Greek yogurt
2 medium carrots, grated
2 tablespoons olives chopped (or olive tapenade)
1 teaspoon sage, chopped
1 teaspoon rosemary, chopped
½ teaspoon fine grain sea salt
1 tablespoon olive oil
ground black pepper to taste
Directions
In large skillet over medium heat, dry roast the millet until golden; this will take about 5 to 6 minutes. You’ll know the millet is done when there will be a nice aroma permeating the kitchen (sort of pop-corn like).
In the meantime, in a pot bring the vegetable stock to a rolling boil. Add the roasted millet, turn the heat down, cover with a lid and let simmer for approximately 20 minutes (or until the millet has absorbed all the stock). Set aside to cool.
In a large bowl mix the egg yolks, Greek yogurt, carrots, olives, sage, and rosemary. Stir in the millet, salt and pepper and mix until well incorporated.
In a large bowl of a heavy-duty mixer or with an electric hand mixer, fitted with whisk attachment, whip egg whites and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
Fold the whipped egg whites into the millet mixture.
Heat the olive oil in the skillet over medium heat. Scoop 2 tablespoons of mixture into the skillet and with the help of a spoon form small cakes and cook for 4 minutes on each side or until golden.
Serve warm.