Ingredients
- 1 Tbsp. olive oil
- ¼ cup minced onion
- 1 cup millet
- 1 clove garlic, minced
- 3½ cups water
- ½ tsp. salt
- ⅓ cup shredded zucchini
- ⅓ cup shredded carrot
- ⅓ cup grated Parmesan cheese
- 1½ tsp. thyme
- 1 tsp. lemon zest
- ¼ tsp. pepper
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Instructions
- Heat oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened (2-4 minutes). Stir in millet and garlic and cook, stirring, until fragrant (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, until almost tender (20 minutes).
- Stir in remaining ingredients and cook, uncovered, maintaining a simmer and stirring often to keep the millet from sticking, until the mixture is thick and the liquid has been absorbed (10 minutes).
- Remove pan from the heat and let stand until cool enough to handle (30-40 minutes).
- When mixture is safe to handle, use damp hands to shape the millet mixture into 12 (3") patties.
- Coat a large nonstick skillet with cooking spray and heat over medium. Working in batches, add millet cakes and cook until the bottoms are browned (3-5 minutes). Carefully turn the cakes with a wide spatula and cook until the other side is browned (3-5 minutes more).