Vegan Minty Courgette and Millet Cakes
Serve these delicious minty courgette and millet cakes as a light lunch or as part of a filling meal.
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These delicious Minty Courgette and Millet Cakes are made with simple, inexpensive ingredients, but are packed with flavour and nutrients.
Try serving with steamed baby potatoes and a green salad, for a filling and healthy meal.
What is millet?
Millet is is a type of seed, specifically from small-seeded grasses which are widely grown around the world.
These tiny seeds are rich in fibre, both soluble and insoluble. The insoluble fibre is ‘prebiotic’, which means it supports the good bacteria in your digestive system. It’s also a good source of protein, and is naturally gluten-free.
Millet has a mild taste, and tends to be fluffy and light once cooked, rather than chewy like other similar grains.
How do I use courgette in cakes?
Courgettes soften as they cook, and add a lovely, soft texture to cakes – both sweet cakes, and savoury cakes like these.
They contain a lot of moisture, so it is usually important to get as much out as possible before adding to baked goods to avoid them becoming too soggy.
However, in this recipe the moisture in the courgettes will help to bind the millet cakes together.
Total Time: 1 hour
Total Time: 1 hour
- 26.666666666667 26.666666666667 g millet
- 0.33333333333333 0.33333333333333 tsp bouillon powder
- 0.33333333333333 0.33333333333333 tsp sea salt flakes
- 80 80 ml water
- 1.3333333333333 1.3333333333333 spring onions
- 0.33333333333333 0.33333333333333 carrot, peeled and grated
- 0.33333333333333 0.33333333333333 clove garlic, peeled and crushed
- 0.33333333333333 0.33333333333333 courgette, peeled and grated
- 0.66666666666667 0.66666666666667 tbsp fresh chives, chopped
- 0.66666666666667 0.66666666666667 tbsp fresh mint, roughly chopped
- 1 1 tbsp gram (chickpea) flour
- Sea salt and black pepper, to taste
- To make the chia egg
- 1 1 tbsp chia seeds, mixed with
- 3 3 tbsp water
- To fry
- A splash of vegetable oil
- Place the millet into a small pan and add the bouillon, salt and water. Stir once to mix and bring to the boil. Leave to simmer until all the water has gone and the millet is cooked. Set aside to cool.
- Mix the remaining ingredients, including the chia egg, into the cooked millet until thoroughly combined. Season to taste, before shaping into six equal patties.
- Heat the oil in a shallow frying pan and add the millet cakes. Fry over a medium heat for a few minutes, until golden. Turn the cakes and repeat on the other side until piping hot and golden. Serve immediately.
Nutritional information per serving (174g): Calories 201, Fat 9.3g, Saturates 1.1g, Sugars 3g, Salt 2.8g
Try a sweeter courgette cake with this vegan and gluten-free chocolate cake recipe!