Herb Quinoa Millet Cakes

Recipe from: makebetterfood
Image Credit: Kevin

Herb Quinoa Millet Cakes

“Similar to crab cakes, these whole-grain cakes are packed with nutrients and are incredible delicious and filling.” Kevin

1 cup uncooked quinoa

½ cup uncooked millet

Using a fine mesh strainer, wash quinoa and millet under cool water for three minutes.

2 ¼ cups water

½ teaspoon salt

In a medium saucepan, combine quinoa, millet, water, and salt. 

Cook over medium heat and bring to a boil. 

Cover, decrease heat, and simmer until quinoa and millet is very soft and tender, about 45 minutes. 

Remove from heat and cool to room temperature.

4 large eggs

In a small bowl, beat eggs and set aside.

3 heaping cups cooked quinoa and millet

1 cup panko bread crumbs

½ medium red onion, finely chopped

4 cloves garlic, finely chopped

½ cup grated parmesan cheese

½ cup coarsely chopped black kalamata olives (about 6 ounces)

⅓ cup chopped parsley

1 tablespoon lemon or lime zest

½ teaspoon salt

½ teaspoon coarsely ground black pepper or crushed red pepper flakes

In a large bowl, mix quinoa, millet, bread crumbs, onion, garlic, cheese, olives, parsley, lemon 

zest, salt, pepper. 

If you have extra quinoa-millet, store it in an airtight container and use as a 

healthy side dish for another meal.

Add beaten eggs and stir until all of the mixture is moistened.

Using a ⅓ or ½ cup measure, scoop out mixture and form into a patties using your fingers.

2 tablespoon olive oil, plus more as needed

In a large skillet over medium low heat, heat olive oil.

Cook four to six patties at a time on each side until lightly browned, about 4 to 5 minutes each 

side.

 Flip and cook other side.

 Remove and place on a paper towel lined plate.

Add additional oil as needed and cook remaining patties.

Serve warm with tartar sauce, lemon sauce, or barbecue sauce.

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