Manhattan Millet Cakes

Serve these cakes hot, on a bed of mixed greens, topped with mustard, guacamole, and/or edamame hummus.

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

Mustard

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.
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.
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.

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