Crusty Millet Cakes with Feta Cheese - 20g Carbs, 2g Fiber
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs
Low Fat (Less than 25%) - Veggie
1 1/2 cups millet
Salt
1 tablespoon extra-virgin olive oil -- or as needed
2 garlic clove -- minced
4 scallions -- finely chopped
1/2 red bell pepper -- diced as finely as possible
1/2 yellow bell pepper -- diced as finely as possible
3 tablespoons finely chopped fresh flat-leaf parsley
2 ounces feta cheese -- crumbled (about 1/4 cup)
Freshly ground black pepper
Cook the millet in 8 cups rapidly boiling, lightly salted water for 20 to 30 minutes, or until tender. Drain the grain in a stainer and let cool. Do not rinse.
Heat 2 teaspoons olive oil in a nonstick skillet. Add the garlic,
scallions, bell peppers, and parsley and cook over medium heat until soft but not brown, about 3 minutes. Combine these vegetables and the millet, cheese, salt, and pepper in a large bowl and mix well. Correct the seasonings, adding salt and pepper to taste.
Heat the remaining 1 teaspoon of oil in the skillet. Lightly wet your
hands and form 3-inch patties of millet mixture. Cook the patties over
medium-low heat for 5 minutes, or until crusty and well browned. Carefully turn the pancakes with a spatula (they're quite fragile) and brown the other side the same way. Add oil as necessary and work in several batches so as not to crowd the pan. Transfer the pancakes to a plate lined with paper towels to drain.
Finished millet cakes can be kept warm on a baking sheet in a low oven
(300F) while you cook the rest, or you can work in 2 nonstick skillets. Chunky tomato sauce would make a nice accompaniment.
Makes 12 pancakes.
Author Note: For many Americans, millet is for the birds. (Qute literally so - millet is a primary ingredient in bird feed!) I belive there are better ways to use a grain whose fluffy texture and fine nutty flavor have endeared it to cooks throughout Africa and India. There are several possibilities for cheese, including feta, romano, and mizithra (a tangy Greek sheep or goat milk grating cheese). Whichever you use, choose a strong cheese to get the maximum amount of flavor for the fat.
Cuisine: "Mediterranean"
Source: "High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi): "June 2010"
Yield: "12 pancakes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 122 Calories; 3g Fat (23.7%
calories from fat); 4g Protein; 20g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 56mg Sodium
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.
No comments:
Post a Comment