Curried Millet Cakes with Cucumber Mint Raita
These golden millet cakes are laced with curry powder, scallions, carrots, peas, garlic and ginger, and are served with a cooling cucumber and mint raita. I pair them with a simple salad for a vibrant and healthy weeknight meal or easy lunch (the cakes can be assembled the day before then sautéed right before eating). The millet cakes are warm and slightly spicy, the raita is creamy and refreshing, and the result is totally addicting. Be sure to pack the cakes tightly so that they hold together, and make sure that your non-stick pan is well oiled. If you don't have time to make the raita, mix Greek yogurt with a touch of grated garlic and a splash of lemon juice instead.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
- 4 tablespoons virgin coconut oil, divided, plus more as needed
- 5 green onions, white and green parts, thinly sliced
- 1 large carrot, shredded on the medium holes of a box grater
- 2 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 teaspoon kosher salt, plus more for seasoning
- Freshly ground black pepper
- 1 tablespoon curry powder
- 1 cup millet, rinsed in cold water and drained
- 3 cups water
- ½ cup frozen peas
- 1 large egg, lightly beaten
- Flaky sea salt, for serving
- Cucumber Mint Raita, for serving (see below)
In a medium saucepan, heat 2 tablespoons of the coconut oil over medium-high heat. Add the green onions, carrot, garlic and ginger, and season with salt and pepper. Cook 3-5 minutes, stirring often, until tender. Add the curry powder and cook, stirring, 1 minute. Add the millet and stir well. Pour in the water, and add 1 teaspoon of salt. Bring to a boil. Reduce the heat to a simmer and cook, covered, until the water is absorbed, about 18-20 minutes. Remove the the pan from the heat, and let sit, covered, 5 minutes, to steam.
Transfer the millet mixture to a large bowl and fold in the peas. Let sit to cool, stirring occasionally, about 10 minutes. Add the beaten egg and mix well.
Line a pan with parchment or wax paper. Using damp hands, form the millet mixture into 10-12 tightly-packed patties, roughly 3 inches in diameter. Place the patties on the prepared pan. Do Ahead: The patties can be covered with a sheet of wax paper then plastic wrap and refrigerated overnight. Pat dry with a paper towel before sautéing.
Heat 1-2 tablespoons of coconut oil in a large nonstick or well-seasoned cast iron skillet over medium-high heat. Working in batches, cook the patties until golden brown on both sides, about 3-6 minutes per side (add additional coconut oil between batches, as needed). Transfer the patties from the pan to plates or a platter, and sprinkle with flaky sea salt. Serve warm with raita alongside, if you wish.
- Pack the millet mixture tightly into about 3-inch cakes (if you make them any bigger they tend to fall apart).
- Use a heavy bottomed non-stick pan when sautéing the cakes, and make sure the pan is well oiled so that the cakes don’t stick. I love my Scanpan, which is Teflon free and scratch resistant.
- Cooking the cakes in batches will make them easier to flip (also, you never want to overcrowd a pan when sautéeing).
- A thin fish spatula is the perfect tool for flipping the cakes.