The result is a unique pancake that’s a little crunchy on the outside and creamy inside.
Try them as a side dish with chicken or fish for dinner or over mixed greens for lunch.
Add onion and cook, stirring, until softened, 2 to 4 minutes.
Stir in millet and garlic and cook, stirring, until fragrant, about 30 seconds.
Add water and salt and bring to a boil over medium heat.
Reduce heat to low, cover and cook, stirring once or twice, for 20 minutes.
Stir in zucchini, carrot, Parmesan, thyme, lemon zest and pepper.
Remove from the heat and let stand, covered, for 10 minutes.
Uncover and let stand, stirring once or twice, until cool enough to handle, about 30 minutes.
Coat a large nonstick skillet with cooking spray and heat over medium heat.
Add 4 millet cakes and cook until the bottoms are browned, 3 to 5 minutes.
Tips
Make Ahead Tip: Prepare through Step 1 up to 2 hours in advance.
Note: Millet, a small round golden-hued grain, is sustenance for much of the world’s population.
Millet provides some protein, B vitamins, fiber and trace minerals, such as magnesium and copper.
Look for it in bulk bins at well-stocked supermarkets and natural-foods stores.
Tenting lets steam escape, preventing sogginess while keeping food warm.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
