Pan-fried Millet Cakes
Recipe type: Plant-based, Gluten-free, First or Main Course
Serves: 4-6
  • 2½ cups Water or Vegetable Stock
  • 1 cup Millet, rinsed well
  • Sea Salt
  • Handful of soft Sun-dried Tomatoes, cut into bite-sized pieces
  • Few sprigs Parsley, coarsely chopped
  • Black Pepper
  • Extra-Virgin Olive Oil
  1. Bring the water or stock to a boil. Meanwhile, place a medium saucepan with a fitted lid over med-high heat. Add the millet to toast, stirring occasionally, until it begins to smell like popcorn. Once this happens, turn the heat up to high and slowly pour in the boiled liquid (there will be a lot of steam, so keep delicate body parts out of the way).
  2. Once the millet reaches a boil, stir in a good pinch of salt then cover the pan and reduce to low heat. Allow to simmer for 20-25 minutes. The millet is fully cooked once all the liquid is absorbed and little craters have formed on its surface. At this point, remove the millet to a bowl and allow to sit until it's cool enough to handle.
  3. Once cool, stir the sun-dried tomatoes, parsley and a little black pepper into the millet. Taste and adjust seasoning with salt and pepper. Once you're happy with the flavors, use your hands to form little cakes, you should get 15-20 from one recipe.
  4. To pan-fry the cakes, heat a frying pan over med-high heat. Once hot, pour in a good drizzle of oil then place as many cakes into the pan as will fit without touching one another. Cook for 3-5 minutes, until a nice golden crust forms on the bottom, then flip the cakes and do the same on the reverse. Pull the cakes from the pan as soon as both sides are crispy and golden, then serve soon after.
Recipe by Marci Cornett at