Squash & Millet Cakes - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Millet is not just for the birds. This ancient whole grain, often neglected in American cuisine, grows from a seeded cereal plant that provides a primary source of nutrition for a large part of the world’s population. Mixed here with sweet butternut squash and spices of northern India, these cakes will make you wish you had discovered millet sooner.

Ingredients

  • 1 cup millet
  • 1 teaspoon mustard seed
  • 1 teaspoon garam masala
  • 2 1/2 cups low-sodium vegetable broth
  • 2 cups peeled and diced butternut squash
  • 1 teaspoon minced fresh ginger
  • 1/2 cup chopped fresh cilantro

Directions

  1. Toast the millet over medium-high heat, stirring constantly until the first seed pops. Wash, drain and set aside. Toast the mustard seeds and spice mix until aromatic.
  2. Put the millet and spices, vegetable broth, squash and ginger in a medium saucepan. Bring to a boil over high heat. Lower the heat and simmer, covered, for 25 minutes, or until the millet has absorbed all the water. Remove from heat and cool.
  3. Add the cilantro to the millet. Wet your hands and blend the millet mixture to a fairly uniform consistency. Form into twelve cakes. Grill for about three minutes on each side, or until golden. Serve hot.
Nutritional analysis per serving: Calories 235; Total Fat 2.5g (3% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 95mg (4% DV); Total Carbohydrate 47g (17% DV); Dietary Fiber 6g (21% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 8% DV; Manganese 50% DV; Copper 45% DV; Vitamin A 40% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/squash-millet-cakes/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796