Rosemary Millet Cakes with Sun-Dried Tomatoes

[Guest guest]

Make them spicy by adding some red pepper flakes

if you want.

Myrtle

 

Rosemary Millet Cakes with Sun-Dried Tomatoes

 

5 tablespoons olive oil

2 garlic cloves, peeled and finely chopped

2 tablespoons finely chopped fresh rosemary

1 1/2 cups vegetable stock

1 1/2 teaspoons salt

2/3 cup millet, available in health-food stores and

some supermarkets, rinsed

2 large eggs

8 oil-packed sun-dried tomatoes (16 halves), drained

and coarsely chopped

freshly ground pepper

add red pepper flakes (optional)

 

In a medium saucepan over low heat, warm 2 tablespoons

of the olive oil. Add the garlic and cook uncovered,

stirring occasionally without browning, for 3 minutes.

Add the rosemary and cook, stirring, for 1 minute. Add

the stock and salt and bring to a simmer. Stir in the

millet, cover and adjust the heat to low. Cook

undisturbed until the millet has absorbed all the

liquid and is tender, about 25 minutes. Remove from

the heat and let stand, covered, for 5 minutes. Cool

to room temperature. The millet can be prepared up to

a day in advance. Cover tightly and refrigerate.

Return to room temperature before using.

In a food processor, combine half the millet and the

eggs and process until smooth. Stir the puree into the

remaining whole millet. Fold in the tomatoes and

season generously with pepper. Form the mixture into

eight 2 1/2-inch cakes.

In a large skillet over medium-heat, warm the

remaining 3 tablespoons olive oil until very hot (but

not smoking). Gently set the cakes in the oil. Lower

the heat slightly and cook, turning once, until crisp

and golden brown on both sides, about 10 minutes

total.

Makes 8 cakes

Note: Formed into 4 slightly larger cakes (about 3-1/2

inches in diameter), the millet mixtue can be fried up

into wonderful veggie burgers. Top each with a slice

of provolone cheese, if desired, and let it melt,

before serving on toasted sesame seed buns.

 

 

 

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