Zucchini-Carrot Millet Cakes – a delicious recipe with Italian Dressing, onions, clove garlic, millet, water, zucchini. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat dressing in large saucepan on medium heat.
2
Add onions and garlic; cook and stir 2 to 3 min.
3
or until softened.
4
Stir in millet; cook and stir 1 min.
5
Add water; stir.
6
Bring to boil; cover.
7
Simmer on medium-low heat 20 min., stirring occasionally.
8
Add vegetables, cheese and thyme to millet mixture; stir.
9
Cook, uncovered, 10 min.
10
or until liquid is absorbed, stirring frequently.
11
Remove from heat; cover.
12
Let stand 10 min.
13
Remove lid.
14
Let stand until cool enough to handle, stirring occasionally.
15
Use moistened hands to shape millet mixture into 12 (3-inch) patties.
16
Cook, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 3 to 5 min.
17
on each side or until millet cakes are heated through and lightly browned on both sides.
162
kcal
Calories
14
g
Fat
6
g
Carbs
4
g
Protein
FatCarbsProtein
* 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 9 ingredients. The key ingredients include: 3 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, 1/4 cup chopped onions, 1 clove garlic, minced, 1 cup millet, uncooked, and more.
Yes, Zucchini-Carrot 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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