Source: The Complete Vegetarian Cookbook by America’s Test Kitchen, adapted by Love and Lemons

  • 1 cup millet, rinsed
  • 2 cups water
  • salt and pepper
  • 3 teaspoons vegetable oil (I used olive oil)
  • 1 shallot, minced
  • 6 ounces (6 cups) baby spinach, chopped
  • 2 carrots, peeled and shredded
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder (I used muchi curry powder)
  • ¼ cup plain yogurt (vegan version: ¼ cup + tablespoon almond milk)
  • 1 large egg, lightly beaten (vegan version: ¼ cup ground flaxseed)
  • 2 tablespoons minced cilantro
  • any sauce or chutney you like – I topped mine with greek yogurt, mixed with salt, pepper, chile flakes and a squeeze of lime, or use this recipe and make a similar vegan version.
  1. Line rimmed baking sheet with parchment paper. Combine millet, water, and ½ teaspoon salt in medium saucepan and bring to a simmer over medium heat. Reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed, 15 to 20 minutes. Off heat, let millet sit, covered, for 10 minutes; transfer to a large bowl.
  2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 3 minutes. Stir in spinach and carrots and cook until spinach is wilted, about 2 minutes. Stir in garlic, curry powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer to bowl with millet and wipe out now-empty skillet with paper towels.
  3. Stir yogurt, egg, (or flax + almond milk) and cilantro into millet mixture until well combined. Divide mixture into 8 equal portions, packing firmly into ½-inch-thick cakes, and place on prepared sheet. Refrigerate cakes until chilled and firm, about 30 minutes.
  4. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Gently lay cakes in skillet and cook until deep golden brown and crisp on both sides, 10 to 14 minutes, turning gently halfway through cooking. Transfer cakes to prepared sheet and keep warm in the oven. Repeat with remaining cakes and oil. Serve.
ATK recommends pan frying the cakes, but I baked mine and they turned out great. 350 degrees for about 25-30 minutes or until the edges are crispy and cakes are cooked through. I flipped them once after about 17 minutes (as soon as they were firm enough to handle) and drizzled a tiny bit of oil on top so they would not dry out.