Millet Cakes with Carrots & Spinach

Millet Cakes with Carrot & Spinach

Adapted from The Complete Plant Based Cookbook by America’s Test Kitchen

Makes about 24 rounds


  • 1 cup millet
  • 2 cups water
  • 3 teaspoons olive oil
  • 1 shallot, minced
  • 6 ounces baby spinach, chopped
  • 3 carrots, scrubbed and shredded
  • 2 garlic cloves, minced or pressed
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • ¼ cup plain yogurt (plant-based or regular)
  • ¼ cup ground flaxseed
  • 3 tablespoons minced cilantro
  • Oil spray (avocado or olive)
  • Dipping sauce such as chutney, chimichurri, marinara, or yogurt sauce. An easy sauce uses yogurt mixed with a generous squeeze of lime, a pinch of garlic powder, salt and pepper.



  1. Preheat the oven to 375°F (or convection 350°F) and line two baking sheets with parchment paper. Spray the paper with olive or avocado oil spray.
  2. Add a teaspoon of olive oil to a nonstick medium saucepan and heat over medium-high heat. Add the millet and toast, stirring for about 3 minutes. Add the water to the pan and bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed, about 15 to 20 minutes. Turn off the heat, and let stand, covered, for 10 minutes. Then transfer to a large bowl.
  3. Heat 2 teaspoons of oil in a nonstick skillet over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the carrots and spinach, cooking until the spinach wilts, about 3 minutes more. Stir in the garlic, curry powder, turmeric, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer the mixture to the bowl with millet.
  4. Add the yogurt, flax and cilantro to the millet mixture and stir until combined. Let sit until the mixture holds together, about 10 minutes. Use a 2-tablespoon measure (or small ice-cream scoop) to create a rounded mound of the mixture on the prepared (sprayed) parchment sheet, pressing to a ½-inch-thickness round. Repeat with the remainder of the mixture.
  5. Spray the top of the cakes with oil spray and bake about 25 minutes or until the edges are crispy and slightly browned. Sprinkle with salt.
  6. Serve with sauce of your choice.  Garnish with cilantro if desired.