Millet Cakes with Nori & Carrot Sauce
July 11, 2001 Other Contributors
About
This recipe was fun to make. I made it for a birthday party and they were soon all gone! Everyone wanted more! They were simple to make also, and didn’t take too much time for preparation. It was the first time I had cooked with millet and I personally enjoyed its light, nutty grain which cooked so easily. All ingredients used for testing this recipe were organic. . . better for you and the environment.
Julie S. – Tester
Yield: 18 cakes
Ingredients
| Millet, uncooked | 1 cup | |
| Water | 3 cups | |
| Sea salt | 1/8 tsp | |
| Carrots | 1 lb | |
| Soft silken tofu | 1/2 lb | |
| Tahini | 1 Tbsp | |
| Rice miso (white) | 1 tsp | |
| Umeboshi vinegar | 1 Tbsp | |
| Nori | 1 sheet | |
| Oil for frying | as needed |
Directions
- Rinse and drain millet.
- Bring water and salt to a boil. Stir in millet and return to a boil. Lower heat, cover and simmer for 25 minutes or until water is absorbed, stirring occasionally.
- Press millet firmly into a 9″ by 5″ x 3″ bread pan. Let cool and cut into 1/2″ wide slices. Set aside.
- Steam carrots until soft, reserving cooking water. Purée carrots and tofu, adding enough cooking water to make a smooth sauce. Blend tahini, miso and umeboshi vinegar into puree. Heat through, stirring constantly. Remove from heat and set aside.
- Cut strips of nori long enough to wrap around a millet cake.
- Heat a skillet and brush generously with oil. Fry millet cakes one minute on each side. Wrap each millet cake with a strip of nori. Top with carrot sauce and serve.
Helpful Hint
To help the nori stick better, apply a little water to where the two ends meet.
Source
This recipe was found on a Usenet several years ago. The original source is unknown.
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