Sweet Pea Millet Cakes (Recipe)
HEATHER POIRE
Millet, a pseudo grain, which is actually a seed, hence gluten-free! It's such a versatile and very digestible grain, with a mild flavor that lends itself well to seasonings. It is a popular grain in Africa, China & India, where it is often used to make flatbreads. Millet can also be used to make a nutritious side dish or a hot cereal or porridge. Additionally, it makes a perfect addition to soups, stews, and salads.
Millet works beautifully in these little cakes and there isn't a whole lot of effort that goes into cooking millet. If you have a hard time finding Millet, try subbing in quinoa. Happy cooking!
Makes 6-8 cakes
Ingredients
- 1 cup uncooked millet + 2 cups water
- 1/2 cup fresh sweet peas, shelled
- 1/4 cup raw sunflower seeds
- 1/2 cup fresh herbs
- 3 small garlic cloves, peeled
- 1/4 cup of orange juice
- Sea Salt to taste
- Coconut oil for pan frying
- Pea shoots for serving
For the "aioli"
- 3 tbsp organic mayonnaise
- Drizzle honey or vegan sweetener of choice
- Splash of orange juice
- Dried red chilli to taste
PREPARATION
In a medium sauce pan bring water to a boil, add millet, turn down to a simmer and cook for 30-45 minutes or until water is absorbed. During the last 10 minutes of cooking, add shelled sweet peas.
In the bowl of a food processor fitted with an s blade add sunflower seeds through garlic and pulse a few times. Add cooked millet and peas, run until mixture begins to form, add orange juice slowly as the processor is running + sea salt.
Heat a large sauté pan over medium high heat. A generous 1/2 cup at a time form mixture into patties. Add a bit of coconut oil to the pan, enough to coat the bottom of the pan. Add 4-5 patties to the pan or as many as you can without crowding the pan. Cook until bottom is golden brown, flip and repeat. Remove from pan to a paper towel lined baking sheet, keep warm in a 170 degree oven. Repeat process until all patties are cooked.
To make the aioli, combined all ingredients in a blender or small processor and blend until smooth and well combined.
Serve cakes over pea shoots with a dollop of aioli on each cake- garnish with chives or other fresh herbs... And enjoy!
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Sunday Morning Banana Pancakes was created back in 2011- the start of Heather's blog was the start of her healing journey. In 2008 she became very ill, 6 months later her was diagnosed with Crohn's. September of 2010 she became Vegan. She was one of "those people" that said she could never give up cheese or eggs - she wanted to prove to herself that she could. After becoming vegan her health improved 10 fold, she went off of all medications and has been in complete remission for over a year. She truly believes that the plant-based way of life is to thank.