Savory Millet Cakes

This recipe is nice because it contains some ingredients that are in season from the Farmers Market (zucchini, carrot, onion, garlic).

In terms of TCM, millet is sweet, salty, and cool in nature. It is said to enter the channels of the kidney, spleen, and stomach. In TCM, the spleen plays a large role in digestive function and helps break-down foods in order to absorb their nutrition.

This recipe is courtesy of eatingwell.com

Ingredients:

1 TBS. extra virgin olive oil

1/4 cup finely chopped onion

1 cup dry millet

1 clove minced garlic

3.5 cups water

1/2 tsp. coarse kosher salt

1/3 cup coarsely shredded zucchini

1/3 cup coarsely shredded carrot

1/3 cup grated parmesan cheese

1.5 tsp. fresh minced thyme, or 1/2 tsp. dried

1 tsp. freshly grated lemon zest

1/4 tsp. freshly ground pepper

Instructions:

1. Heat the oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened, 2-4 minutes. Stir in the millet and garlic and cook until fragrant, about 30 seconds.

Add water and salt and bring to a boil over medium heat. Reduce heat to low, cover and cook, stirring once or twice, for 20 minutes.

2. Stir in zucchini, carrot, parmesan, thyme, lemon zest and pepper. Cook uncovered, maintaining a simmer and stirring often to keep millet from sticking, until the mixture is soft, ver thick, and liquid has been absorbed, about 10 minutes more. Remove from heat and let stand, covered for about 10 minutes. Uncover and let stand, stirring once or twice, until cool enough to handle - about 30 minutes.

3. With dampened hands, shape the millet mixture into 12 cakes or patties, 3 inch diameter (a scant 1/3 cup each).

4. Coat a large nonstick skillet with cooking spray, or coat a pan with sesame oil and heat over medium heat. Add 4 millet cakes and cook until bottoms are browned, 3-5 minutes. Carefully turn the cakes with a wide spatula and cook the other side until browned. Re-coat the pan with oil and cook the remaining cakes in batches, reducing heat if necessary to prevent burning.

Note: prepare up to step 2 up to 2 hours in advance