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Stove-Top Millet Cakes Recipe
|Millet||400 Gram (14 Ounce)|
|Water||900 Milliliter (1.5 Pint)|
|Courgettes||175 Gram, chopped (6 Ounce)|
|Grated lemon rind||1 Teaspoon|
|Whole-wheat flour||3 Tablespoon|
|Firm tofu||200 Gram, crumbled (7 Ounce)|
Serving size: Complete recipe
Calories 2111 Calories from Fat 492
% Daily Value*
Total Fat 57 g87.5%
Saturated Fat 8.3 g41.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 295.9 mg12.3%
Total Carbohydrates 333 g111.1%
Dietary Fiber 41.9 g167.8%
Sugars 3.4 g
Protein 70 g140.1%
Vitamin A 7.1% Vitamin C 60.3%
Calcium 45.8% Iron 94.2%
*Based on a 2000 Calorie diet
Bring to the boil, cover and simmer for about 30 minutes.
Add the courgettes, bring back to the boil and simmer for a further 10 minutes.
Leave to cool.
When cold, mash the millet and courgettes.
Add the remaining ingredients and stir, to make a thick mixture.
Add a little extra water, if necessary.
Heat a lightly oiled large frying pan.
Cook two or three cakes at a time; for each one, place a handful of millet mixture into the pan and press it down with a wet spatula.
Cook over a medium heat for 3-4 minutes on each side, until golden brown, Keep warm until they are all cooked.