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.
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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.
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.
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