Savory Vegetable Millet Cakes

Prep Time
40 minutes
Cook Time
15 minutes
16 cakes

Toasting the millet is essential for bringing out the grain’s nuttiness prior to boiling.  An ancient grain, millet is one of the healthiest grains on earth and a great gluten-free option as well.

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  • 1 cup millet
  • 3 cups vegetable broth
  • 3 tablespoons olive oil
  • 1 cup chopped onion (1 small)
  • 2/3 cup diced red bell pepper
  • ½ cup coarsely grated carrots
  • 2 cloves garlic, minced
  • ¼ cup corn kernels (frozen or canned ok)
  • 1½ teaspoons kosher salt
  • 1 teaspoon rosemary, chopped
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • ¼ teaspoon crushed red pepper
  • Freshly ground black pepper, to taste
  • 2 eggs, beaten
  • ¼ cup grated parmesan cheese (optional)
  • ½ cup canola oil


  1. In large skillet over medium heat, dry roast the millet until golden, stirring occasionally; this will take about 5 to 6 minutes. You’ll know the millet is done when there is a nice, nutty aroma (sort of pop-corn like).
  2. In the meantime, bring the vegetable stock to a simmer over medium heat in a large saucepan. Add the roasted millet, reduce heat to low; cover with a lid and simmer for approximately 20 minutes or until millet has absorbed the stock. Remove from heat and set aside to cool. While millet is cooking, heat olive oil in a large skillet over medium-high heat.  Add onion, pepper, carrots and garlic.  Sauté, stirring often, until vegetables are tender – about 6-8 minutes.  Add corn and spices and continue to cook for another 2-3 minutes.  Remove from heat.
  3. In a large bowl, combine cooked millet, sautéed vegetables, eggs and parmesan cheese; mix until well incorporated. Using moistened hands, form patties (about ½-inch thick) and place on waxed or parchment paper (this can be done in advance). Heat the canola oil in a large skillet over medium heat. Place patties in pan and cook for 4-5 minutes per side or until golden.
  4. Serve warm with a fresh salad.
  • Servings : 8