Manhattan Millet Cakes

manhatten millet cakes on a bed of lettuce

Nutrition Facts

Amount Per Serving

Calories 252

Total Fat 10g

Saturated Fat 3g

Sodium 487mg

Total Carbohydrate 33g

Fiber 5g

Protein 9g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values my be higher or lower depending on your calorie needs:

	Calories	2,000	2,500
Total Fat	Less than	65g	80g
Sat. Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2,400mg	2,400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Manhattan Millet Cakes

Ingredients

1 cup uncooked millet
10 chopped sun-dried tomatoes
1 clove garlic, minced
⅓ cup pitted green olives, chopped
¼ cup raw sunﬂower seeds
¼ cup packed grated Pecorino-Romano or Parmigiano-Reggiano cheese (or plant-based cheese)
1 tablespoon capers, rinsed, drained, and minced
2 teaspoons dried oregano
1 tablespoon extra virgin olive oil
3 cups mixed salad greens
Mustard

Preparation Instructions

1. Combine the millet and 3 cups of water in a pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes. Drain if necessary and transfer the millet to a bowl.

2. When cool, add the sun-dried tomatoes, garlic, olives, sunﬂower seeds, cheese, capers, and oregano. Stir well, mashing the ingredients together. Use dampened hands to form 6 patties.

3. Heat the olive oil in a large skillet and cook the patties until lightly brown and crisp, about 4 minutes on each side. Serve on a bed of greens with the mustard.