Millet Veggie Cakes

Serving size: 4 servings


  • 1 cup low sodium broth
  • 6 tsp. olive oil, divided
  • 1 large egg plus 1 egg white
  • 1 clove garlic, finely chopped
  • ½ cup millet
  • 1 carrot, grated
  • Salt
  • ¼ tsp dried thyme
  • 3 ounces (3 cups) baby spinach, chopped
  • ¼ cup shallot or onion, finely chopped


  1. In a small saucepan, bring broth to a boil, then add millet. Cover and reduce to simmer. Cook for 15-20 minutes or until soft. Transfer millet to a large bowl.
  2. In the meantime, heat 2 teaspoons of oil in a skillet over medium heat. Add the shallot, carrot, garlic and thyme to the skillet. Cook 2-3 minutes or until shallot is translucent. Add spinach and cook until wilted. Season with salt to taste.
  3. Add the vegetable mixture to the cooked millet. Add ¼ teaspoon salt, along with the egg and egg white. Mix to combine.
  4. Form 12 patties, approximately 2 tablespoons each.
  5. Add 2 teaspoons oil to a skillet and heat to medium. Add half of the patties, cooking 4-5 minutes or until golden brown. Flip and cook an additional 4-5 minutes on the other side. Repeat to cook the remaining patties. Enjoy with your favorite dipping sauce.

Nutrition per serving: 200 calories, 23 g carbohydrates, 45 mg cholesterol, 9 g fat, 3 g fiber, 6 g protein, 390 mg sodium, 2 g sugar.

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