Real African Dishes: [MC-AllEthnic-Recipes] Mediterranean Crusty Millet Cakes with Feta Cheese

Monday, June 7, 2010

[MC-AllEthnic-Recipes] Mediterranean Crusty Millet Cakes with Feta Cheese - 20g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Crusty Millet Cakes with Feta Cheese

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups millet
salt
1 tablespoon extra-virgin olive oil -- or as needed
2 garlic clove -- minced
4 scallions -- finely chopped
1/2 red bell pepper -- diced as finely as possible
1/2 yellow bell pepper -- diced as finely as possible
3 tablespoons finely chopped fresh flat-leaf parsley
2 ounces feta cheese -- crumbled (about 1/4 cup)
freshly ground black pepper

Cook the millet in 8 cups rapidly boiling, lightly salted water for 20 to
30 minutes, or until tender. Drain the grain in a stainer and let cool. Do
not rinse.

Heat 2 teaspoons olive oil in a nonstick skillet. Add the garlic,
scallions, bell peppers, and parsley and cook over medium heat until soft
but not brown, about 3 minutes. Combine these vegetables and the millet,
cheese, salt, and pepper in a large bowl and mix well. Correct the
seasonings, adding salt and pepper to taste.

Heat the remaining 1 teaspoon of oil in the skillet. Lightly wet your
hands and form 3-inch patties of millet mixture. Cook the patties over
medium-low heat for 5 minutes, or untl crusty and well browned. Carefully
turn the pancakes with a spatula (they're quite fragile) and brown the
other side the same way. Add oil as necessary and work in several batches
so as not to crowd the pan. Transfer the pancakes to a plate lined with
paper towels to drain.

Finished millet cakes can be kept warm on a baking sheet in a low oven
(300F) while you cook the rest, or you can work in 2 nonstick skillets.
Chunky tomato sauce would make a nice accompaniment.

Makes 12 pancakes.

AuthorNote: For many Americans, millet is for the birds. (Qute literally
so - millet is a primary ingredient in bird feed!) I belive there are
better ways to use a grain whose fluffy texture and fine nutty flavor have
endeared it to cooks throughout Africa and India. There are several
possibilities for cheese, including feta, romano, and mizithra (a tangy
Greek sheep or goat milk grating cheese). Whichever you use, choose a
strong cheese to get the maximum amount of flavor for the fat.

Cuisine:
"Mediterranean"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"12 pancakes"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 122 Calories; 3g Fat (23.7%
calories from fat); 4g Protein; 20g Carbohydrate; 2g Dietary Fiber; 4mg
Cholesterol; 56mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0