Parmesan Herb Millet Cakes – a delicious recipe with millet, chicken stock, salt, Parmesan cheese, Italian herbs, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse millet and allow it to drain completely.
2
In a heavy-bottomed skillet, heat one tablespoon olive oil over moderate heat. Add millet to the pan and, stirring constantly, toast until golden but not brown.
3
Pour in two cups of hot chicken broth and add one teaspoon of salt. Stir and bring the liquid to a boil.
4
Reduce the heat to low and cover the pan.
5
Leave the covered pan undisturbed for twenty minutes; then check to see if the liquid has been absorbed into the millet. When all the liquid is absorbed, remove the pan from the heat and let it stand covered for five minutes.
6
Fluff the millet grains with a fork and add Parmesan and herbs. Form into palm-sized patties.
7
In the same skillet, heat another 1 tablespoon of olive oil. Add millet cakes and fry, over medium-high heat, until both sides are nicely browned.
8
Season with salt and pepper.
315
kcal
Calories
16
g
Fat
40
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup millet, 2 cups chicken stock, 1 teaspoon salt, 1/2 Parmesan cheese grated, and more.
Yes, Parmesan Herb Millet Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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