Millet works beautifully in these little cakes and there isn't a whole lot of effort that goes into cooking millet. If you have a hard time finding Millet, try subbing in quinoa. Happy cooking!
Makes 6-8 cakes
- 1 cup uncooked millet + 2 cups water
- 1/2 cup fresh sweet peas, shelled
- 1/4 cup raw sunflower seeds
- 1/2 cup fresh herbs
- 3 small garlic cloves, peeled
- 1/4 cup of orange juice
- Sea Salt to taste
- Coconut oil for pan frying
- Pea shoots for serving
- 3 tbsp organic mayonnaise
- Drizzle honey or vegan sweetener of choice
- Splash of orange juice
- Dried red chilli to taste
PREPARATIONIn a medium sauce pan bring water to a boil, add millet, turn down to a simmer and cook for 30-45 minutes or until water is absorbed. During the last 10 minutes of cooking, add shelled sweet peas.
In the bowl of a food processor fitted with an s blade add sunflower seeds through garlic and pulse a few times. Add cooked millet and peas, run until mixture begins to form, add orange juice slowly as the processor is running + sea salt.
Heat a large sauté pan over medium high heat. A generous 1/2 cup at a time form mixture into patties. Add a bit of coconut oil to the pan, enough to coat the bottom of the pan. Add 4-5 patties to the pan or as many as you can without crowding the pan. Cook until bottom is golden brown, flip and repeat. Remove from pan to a paper towel lined baking sheet, keep warm in a 170 degree oven. Repeat process until all patties are cooked.
To make the aioli, combined all ingredients in a blender or small processor and blend until smooth and well combined.
Serve cakes over pea shoots with a dollop of aioli on each cake- garnish with chives or other fresh herbs... And enjoy!