Crispy Millet Kale Cakes

November 7, 2012

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Millet Cakes - My new addiction | @Susan Salzman | www.theurbanbaker.comWithout being super conscious about it, I have been making more and more vegetarian meals. Millet, lentils, quinoa, black beans, and lots of green vegetables are consumed weekly while less meat and chicken grace our dinner table. Don’t get me wrong, I like my animal protein. As long as it is pastured and raised in an environment that you and I would want to be raised in.

Millet Cakes with Kale, Gruyere, + Leeks | @Susan Salzman | www.theurbanbaker.comLast winter, when we switched over to a gluten free diet, I cleaned out the pantry. I was amazed at how much food I had on hand and I realized that I could feed my family for a month based on the existing inventory. In that inventory, there was an unopened bag of millet. I have always liked millet but pretty much forgot about it. Instead, I was making a lot of farro, quinoa, and barley. Quinoa is one of the few grains that we continued to eat and I decided to open that bag of millet and start experimenting.

A few simple ingredients makes a Whole Meal | @Susan Salzman | www.theurbanbaker.comEach Sunday I spend a few hours prepping for our weekly meals. Always a grain (or two), a legume (usually lentils or black beans – sometimes white beans), all veggies cut and washed, two vinaigrettes, marinated fennel, garbonzos, and beets (for easy salad ingredients), a salsa or some sort of Oaxacan sauce, and a sweet or two. I know, this seems like a lot of work. And it is. But, having  jars of diced onions, leeks-cleaned and diced, grated cheeses, and squeezed citrus also provides lots of creativity for some of those rare impromptu, unplanned meals.

So, when I came up with the idea for these millet cakes, the first batch was simply millet, onions, grated gruyere, and some egg whites. They were delicious. Eli ate most of them, right out of the hot, cast iron skillet. Within two days, I was making a new batch, adding ingredients inspired by what resided in my refrigerator.

A poached egg + millet cakes - the perfect leftover | @Susan Salzman |

A bonus to these rustic cakes is that the leftovers makes a hearty breakfast or light lunch. These are my new addiction and I cannot stop thinking about new ways to create lots of millet recipes.

Crispy Millet Kale Cakes

3 cups cooked millet
3 large eggs + 1 egg white
6 tablespoons gluten free flour blend (or regular AP flour)
3/4 teaspoons Celtic sea salt
1/4 teaspoon white pepper
3/4 cup leeks, sliced thin
1 cup diced kale
2 tablespoons scallions, sliced
1/4 cup Parmesan cheese
1/2 cup grated gruyere
3 tablespoons ghee
3 tablespoons coconut oil

• to cook the millet, add 2 cups of filtered water and 1 cup of millet to a saucepan. add a pnch of Celtic sea salt. bring to a simmer and cover for 15 – 20 minutes until water is absorbed. remove cover and fluff with a fork. set aside.
• beat eggs and egg white. add cooked millet, gf flour blend, Celtic sea salt, white pepper, leeks, kale, scallions, Parmesan cheese, and gruyere. mix well.
• cover with plastic wrap and let rest in the fridge for 30 minutes.
• in a cast iron skillet, melt 1 1/2 tablespoons of both ghee and coconut oil. on medium heat, pan fry the cakes and don’t crowd the pan. add more ghee or coconut oil as needed.
• cook until golden brown, about 5 minutes. flip and repeat on the other side.
• drain on paper towels set over a wire rack.
• serve warm or at room temperature.

Yield: 12 – 18 cakes – depending upon your size

More Little Grain/Potato Cakes around the Web:
Quinoa + Pea Croquettes – Cook Republic
Pea Pancakes – Cannelle et Vanille
Potato Kugelettes – The Urban Baker
Egg Onion + Apple Croquettes – The Galley Gourmet
Quinoa Cakes – The Urban Baker

{ 19 comments… read them below or add one }

1 Madonna November 8, 2012 at 12:34 am

I love your sharing of how you prepare. I think we are all so busy that we don’t put as much time or thought in this task. Since I have developed soy sensitivity I really have to plan. You cannot just go pick up anything because now days soy is in everything. I love hearing about your approach.


2 Susan November 8, 2012 at 10:52 am

Thanks, Madonna. I am somewhat of a planner, I can’t function any other way. Tonights dinner is being created totally off my regular meal plan. I am simply, tired. And I don’t feel like cooking another huge dinner. Instead, I took out some chicken stock from the freezer, made some matzoh balls, roasted two chicken breasts (which I shred) and making a big chopped salad. Having stuff prepared and on hand makes life so much easier!


3 Kim November 8, 2012 at 4:13 am

I have a bag of millet opened and a leftover of kale, yeah!!!! I will definitly test this recipe!!!!! For lunch today, maybe!


4 Susan November 8, 2012 at 10:50 am

Lucky you, Kim. It’s always so great when our pantry is stocked! Enjoy and let me know how they come out!


5 Carol Ann November 8, 2012 at 5:53 am

Will try this today! Have everything in but the leeks. Love millet but never tried it like this, thank you!


6 Susan November 8, 2012 at 10:49 am

Hi Carol Ann – you can replace the leeks with onions. They will be just as good! Although zucchini can be a bit watery, I have thought about making them with zucchini and a little goat cheese!


7 Barbara Bamber | justasmidgen November 8, 2012 at 7:46 am

I love this sort of dish with a salad for supper.. excellent idea to pre-prep everything as well:)


8 Susan November 8, 2012 at 10:48 am

It’s “drizzling” here a bit, in LA, and this is just the cozy stuff I like eating on days like today! I am going to try baking them instead of pan frying them – I will let you know the results!


9 HeatherChristo November 8, 2012 at 10:43 am

These seriously look so delicious. You sold me the second I saw that oozy poached egg. I can’t wait to whip up a batch!!


10 Susan November 8, 2012 at 10:47 am

Heather – they really are delicous. I just whipped up another batch for a friend that is coming over for lunch. Totally addicting!


11 Allison [Girl's Guide to Social Media] November 8, 2012 at 11:51 am

Looks great. I love the idea of adding an egg to it for breakfast or even “breakfast for dinner.”


12 Susan November 8, 2012 at 3:36 pm

I made another batch today. I have some ready for Eli when he gets home from school today. My bet is – is that he adds the egg! Will keep you posted.


13 marla November 8, 2012 at 7:55 pm

So healthy + tasty looking Susan. I love kale!


14 Anne November 8, 2012 at 9:37 pm

These looks delicious!! I’ve already made your quinoa cakes couple times already and love them!


15 Sylvie @ Gourmande in the Kitchen November 10, 2012 at 8:52 pm

I spend my Sundays preparing for the week ahead as well but am nowhere near as productive, I’m impressed!


16 Kim November 11, 2012 at 7:31 am

Hey Susan, do you happen to know how much raw millet I need to yield 3 cups, I would like to prepare these today or tomorrow!


17 Susan November 11, 2012 at 10:44 am

Hi Kim! I usually do about 1 1/2 cups to 2 cups of dry millet. However, you will have left overs. I have made a wonderful millet salad with yellow beets, kale, shallots, and feta with a simple dressing. Your extra millet will not go to waste. Let me know how they turn out! x


18 Heidi Leon Monges (@heidileon) December 14, 2012 at 9:20 pm

Fantastic idea, I also have a bag of forgotten millet on my pantry that´s been sitting there like forever. I was planning to cook some quinoa patties but i think I will do as you and switch to millet cakes.


19 Susan December 15, 2012 at 7:33 am

I too always made quinoa cakes. With the millet being a bigger grain, I somewhat prefer the texture of these cakes. In addition, you can add whatever you want to the base anc create something wonderful!


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