Millet, a pseudo grain, which is actually a seed, hence gluten-free! It's such a versatile and very digestible grain, with a mild flavor that lends itself well to seasonings. It is a popular grain in Africa, China & India, where it is often used to make flatbreads. Millet can also be used to make a nutritious side dish or a hot cereal or porridge. Additionally, it makes a perfect addition to soups, stews, and salads. 

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
For the "aioli" 
  • 3 tbsp organic mayonnaise
  • Drizzle honey or vegan sweetener of choice
  • Splash of orange juice
  • Dried red chilli to taste 


In 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!