There is already a recipe for millet cake on this blog. That one was with tomato sauce. What I’m offering you now is with pumpkins, served with cheese and pumpkin sauce.
Millet is a great base for savoury cakes. Once cooked, it combines smoothly with other ingredients thanks to its slightly sticky consistency.
For me, a huge plus of millet is that it does not contain gluten. I try to avoid it – if I can make anything without gluten, it’s always a plus for me.
In these cakes, I combined the pumpkin purée with millet. I also added other ingredients such as feta cheese and shallots.
Ingredients for millet and pumpkin cakes.
- 200 g of millet
- 200 g of thick pumpkin purée
- 100 ml of water
- 70 g of feta cheese
- 2 medium-sized shallots
- 4 halves of sun-dried tomatoes in olive oil sauce
- 2 eggs
- 1/8 teaspoon of black pepper
- 1 flat teaspoon of salt
- 4 tablespoons of buckwheat flour plus 3 tablespoons for coating
- sunflower oil for frying
- 250 g of pumpkin purée
- 300 ml of water
- 70 g of creamy processed cheese
- 1/2 teaspoon of salt
- 1/6 teaspoon of pepper
- fresh parsley
How to make pumpkin and millet cakes.
Cakes: bake pumpkin in an oven. Once it becomes soft, let it cool and blend until smooth.
Pour a pumpkin purée into a pot, pour water over it and add millet. Cook on low heat for 10 minutes, stirring from time to time so that the millet does not stick. Let it cool down.
Place the cooked pumpkin and millet in a bowl and add finely chopped shallots, crumbled feta cheese, buckwheat flour, eggs, salt, pepper, finely chopped dried tomatoes. Mix thoroughly all ingredients.
Form balls with a diameter of five centimetres from the mixture, then flatten them to a thickness of one centimetre.
Heat up oil in a frying pan. Put the cakes on and fry them on medium heat until they have a golden colour on both sides.
Sauce: put the pumpkin purée, water, salt, pepper and processed cheese into a pot. Warm them over medium heat, while continuously stirring all the ingredients until the cheese is dissolved. Bring them to a boil. Cook for 2-3 minutes then finally, add the finely chopped parsley.
Good to know when making millet and pumpkin cakes.
As usual, I cooked the pumpkin purée by baking the pumpkin at 180 degrees Celsius until it was soft. Later, I used a blender to blend it.
As for the cream cheese, I went for one with no additional flavouring.
Do you like pumpkin? If yes, then try our recipe for Pumpkin soup.