Ingredients: 1 cup millet, rinsed 2 cups water salt and pepper 3 teaspoons vegetable oil (we prefer coconut oil) 1/2 of an onion, sliced 6 ounces baby spinach, chopped 2 carrots, peeled and shredded 2 teaspoons curry powder 2 large eggs, lightly beaten (vegan version: ¼ cup ground flaxseed)
Instructions:1. Line rimmed baking sheet with parchment paper.
2. Combine millet, water, and ½ teaspoon salt in medium saucepan and bring to a simmer over medium heat. Reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed, 15 to 20 minutes. Off heat, let millet sit, covered, for 10 minutes; transfer to a large bowl.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat. Add onion slices and cook until browned, about 10 minutes. Stir in spinach and carrots and cook until spinach is wilted, about 2 minutes. Stir in curry powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer to bowl with millet and wipe out now-empty skillet with paper towels.
4. Stir eggs (or flax + almond milk) into millet mixture until well combined. Divide mixture into 8 equal portions, packing firmly into ½-inch-thick cakes, and place on prepared sheet. Refrigerate cakes until chilled and firm, about 30 minutes.
5. Heat 1 tablespoon oil in now-empty skillet over medium heat. Gently lay cakes in skillet and cook until deep golden brown and crisp on both sides, 10 to 14 minutes, turning gently halfway through cooking.
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