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Active time
45 minutes
6 Servings
Serving Size
1 millet cake

1 cup uncooked millet

10 chopped sun-dried tomatoes

1 clove garlic, minced

⅓ cup pitted green olives, chopped

¼ cup raw sunflower seeds

¼ cup packed grated Pecorino-Romano or Parmigiano-Reggiano cheese (or plant-based cheese)

1 tablespoon capers, rinsed, drained, and minced

2 teaspoons dried oregano

1 tablespoon extra virgin olive oil

3 cups mixed salad greens


  1. Combine the millet and 3 cups of water in a pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes. Drain if necessary and transfer the millet to a bowl.
  2. When cool, add the sun-dried tomatoes, garlic, olives, sunflower seeds, cheese, capers, and oregano. Stir well, mashing the ingredients together. Use dampened hands to form 6 patties.
  3. Heat the olive oil in a large skillet and cook the patties until lightly brown and crisp, about 4 minutes on each side. Serve on a bed of greens with the mustard.

Oldways recipe and photo. This recipe is from the Oldways 4-Week Vegetarian & Vegan Diet Menu Plan book. Media: contact us for permission to reprint and for a hi-res image.


Calories: 252
Fat: 10g
Saturated Fat: 3g
Sodium: 487mg
Carbohydrate: 33g
Fiber: 5g
Protein: 9g

Yield: 6 Servings

Serving Size: 1 millet cake

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