Millet Cakes (Gluten/Soy/Corn Free & Vegan)

Ingredients

• 2 Cups Cooked Millet (cook millet with a TBS of Better than Bouillion organic condensed stock)
• 1/2 Cup Chopped Shallots
• 2 TBS Fresh Chopped Cilantro
• 1 TBS Garlic Powder
• 4 TBS (or more) Nutritional Yeast
• 2 TBS Arrowroot + 1 TBS Water (Corn Starch or Tapioca Starch may also be used here)
• Salt and Pepper to taste.
• Oil For Cooking.

Directions

This recipe came to me through a friend!  She asked how these might be  made gluten/egg/dairy free- knowing how delicious these millet cakes are.. I eagerly took on the challenge.

These are quick to make- and would work with just about many meal- be it breakfast, lunch or dinner served along side a fresh spring salad . They have a similar texture to a hash brown. Crispy and buttery on the outside- packed full of great flavor on the inside.

1. Cook the Millet in Chicken Stock (or Water + Better than Bouillion’s Organic condensed stock) I prefer chicken as the stock flavor here- but beef, vegetables or mushroom would also do these millet cakes justice.
2. In a bowl mix 2 cups of cooked Millet plus the Shallots, Cilantro, Garlic Powder, Nutritional Yeast, Salt, Pepper and The Arrowroot and Water. (You will notice that the nutritional yeast helps to act as a binder.)
3. Heat a Skillet and place a TBS or so of your Oil of Choice. (I used Coconut and I highly recommend you try using it as well- it added a delicious subtle flavor that we loved)
4. Form the Millet mixure into flat patties. Place in hot skillet and cook for several minutes on each side.

The Finished Millet cakes will hold together well and have a beautiful crispy golden brown hue on both sides.

Serve Hot!

This recipe makes roughly 10 Cakes.