Savory Millet Cakes

If you're on a grain-free regimen, millet to the rescue! It has no hull so there's no lectin problem, so Dor was able to enjoy these while on her "Plant Paradox" cleanse.


1⁄2 cup
dried millet
2 cups
stock or water
1⁄4 cup
chopped red onion
1⁄4 cup
chopped carrots
1 cup
chopped mushrooms
1⁄4 cup
fresh basil leaves (or 1 TBS dried)
1 clove
garlic (minced)
3 tablespoons
olive oil (or more, for sauteing)
pastured egg
1 tablespoon
coconut flour


Dry toast the millet in a skillet until golden brown and fragrant. Turn off heat. Wait a minute and carefully add the stock or water. Bring to a boil and then reduce heat to simmer covered for 15 minutes. Don't open. Allow it to rest 10 minutes. Salt to taste.

Put the chopped vegetables, basil and garlic into a food processor and pulse until they are like grains of rice. In a saute pan, use 1 TBS of the oil to saute the vegetables until tender.

In a large bowl, mix together the cooked millet, cooked vegetables, egg and coconut flour.

Wipe the skillet. Add the remaining oil and heat.

Form the millet mix into balls. Place in the heated oil and give them a tap to slightly flatten. Cook for 3-5 minutes on each side, or until well-browned.  (Recipe #755)

Dietary Preferences: