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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 120.0
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 294.2 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.2 g

View full nutritional breakdown of Millet & Butternut Patties calories by ingredient
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Millet & Butternut Patties

Submitted by: TAMRACLOVEC
Millet & Butternut Patties

Introduction

Altered from another recipe on this site to use less oil and to specify the serving size.

This also makes a great hot side dish without making the cakes - just serve straight from the pot!
Altered from another recipe on this site to use less oil and to specify the serving size.

This also makes a great hot side dish without making the cakes - just serve straight from the pot!

Number of Servings: 8

Ingredients

    1C uncooked millet
    1 teaspoon olive oil
    2.5 C water
    2C butternut squash, diced
    2 teaspoons grated fresh ginger
    2 teaspoons curry powder
    1 teaspoon cumin
    1 teaspoon salt
    1/2 C chopped cilantro

Directions

1. In a medium pot, toast the millet in the olive oil until fragrant, about 3-5 minutes.

2. Add remaining ingredients (except cilantro) and bring to a boil. Lower heat, cover and simmer until water is absorbed, about 25 minutes. Stir regularly to ensure everything gets creamed together. Butternut should be melted into the millet when done.

3. Cool the mixture (spread on foil on the counter to speed this process) and mix the cilantro in when cold.

4. Heat a heavy skillet to medium. Spray with EVOO pan spray. Measure 1/2 cup of the mix onto the skillet, flatten gently into a patty. Cook about 3 minutes per side or until golden and crisp on the outside.

5. Serve with lemon wedges, yogurt, fruit chutney, salad, soup, in a pita - the possibilities are endless!!

Serving Size: makes 8 cakes

Number of Servings: 8

Recipe submitted by SparkPeople user TAMRACLOVEC.






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