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Prep Time: Cook Time: Total Time:
Crusty Millet Cakes with Feta Cheese
1 1/2 cups millet
salt
1 tablespoon extra-virgin olive oil or as needed
2 garlic clove, minced
4 scallions, finely chopped
1/2 red bell pepper, diced as finely as possible
1/2 yellow bell pepper, diced as finely as possible
3 tablespoons finely chopped fresh flat-leaf parsley
2 ounces feta cheese, crumbled
freshly ground black pepper
Cook the millet in 8 cups rapidly boiling, lightly salted water for 20 to
30 minutes, or until tender. Drain the grain in a stainer and let cool. Do not rinse.
Heat 2 teaspoons olive oil in a nonstick skillet. Add the garlic,
scallions, bell peppers, and parsley and cook over medium heat until soft but not brown, about 3 minutes. Combine these vegetables and the millet, cheese, salt, and pepper in a large bowl and mix well. Correct the seasonings, adding salt and pepper to taste.
Heat the remaining 1 teaspoon of oil in the skillet. Lightly wet your
hands and form 3 inch patties of millet mixture. Cook the patties over
medium-low heat for 5 minutes, or untl crusty and well browned.
Carefully turn the pancakes with a spatula (they're quite fragile) and brown the other side the same way. Add oil as necessary and work in several batches so as not to crowd the pan. Transfer the pancakes to a plate lined with paper towels to drain.
Finished millet cakes can be kept warm on a baking sheet in a low oven, 300 degrees while you cook the rest, or you can work in 2 nonstick skillets. Chunky tomato sauce would make a nice accompaniment.
Yields 12 pancakes.
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Crusty Millet Cakes with Feta Cheese
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Category: Recipes
Prep Time: Cook Time: Total Time:
Crusty Millet Cakes with Feta Cheese
1 1/2 cups millet
salt
1 tablespoon extra-virgin olive oil or as needed
2 garlic clove, minced
4 scallions, finely chopped
1/2 red bell pepper, diced as finely as possible
1/2 yellow bell pepper, diced as finely as possible
3 tablespoons finely chopped fresh flat-leaf parsley
2 ounces feta cheese, crumbled
freshly ground black pepper
Cook the millet in 8 cups rapidly boiling, lightly salted water for 20 to
30 minutes, or until tender. Drain the grain in a stainer and let cool. Do not rinse.
Heat 2 teaspoons olive oil in a nonstick skillet. Add the garlic,
scallions, bell peppers, and parsley and cook over medium heat until soft but not brown, about 3 minutes. Combine these vegetables and the millet, cheese, salt, and pepper in a large bowl and mix well. Correct the seasonings, adding salt and pepper to taste.
Heat the remaining 1 teaspoon of oil in the skillet. Lightly wet your
hands and form 3 inch patties of millet mixture. Cook the patties over
medium-low heat for 5 minutes, or untl crusty and well browned.
Carefully turn the pancakes with a spatula (they're quite fragile) and brown the other side the same way. Add oil as necessary and work in several batches so as not to crowd the pan. Transfer the pancakes to a plate lined with paper towels to drain.
Finished millet cakes can be kept warm on a baking sheet in a low oven, 300 degrees while you cook the rest, or you can work in 2 nonstick skillets. Chunky tomato sauce would make a nice accompaniment.
Yields 12 pancakes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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