• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Millet Cakes with Carrot Sauce

  • Recipe Submitted by on

Category: Main Dish, Vegetarian, Grains

 Ingredients List

  • 1 c Millet; uncooked
  • 3 c ;water
  • 1/8 ts Sea salt
  • 1 lb Carrots
  • 1/2 lb Soft silken tofu
  • 1 tb Tahini
  • 1 ts Rice miso (white)
  • 1 tb Umeboshi vinegar
  • 1 Nori sheet
  • Corn oil


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.

Puree carrots and tofu, adding enough cooking water to make a smooth

Blend tahini, miso and umeboshi vinegar into puree.

Heat through, stirring constantly.

Remove fro heat and set aside.

Cut 1' wide 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.

Per serving: 176 cal; 8 g prot; 231 mg sod; 21 g carb; 10 g fat; 0 mg
chol; 156 mg calcium

From DEEANNE's recipe files

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