Chickpea Millet Cakes with Roasted Pepper Sauce


Prep Time

25 minutes

Prep Notes

Hand on time 25 min, cut sauce quantity in half.

Cooking Time

30 minutes

Yields

8 people

Ingredients

Chickpea Millet Cakes

2 tbsp extra virgin olive oil
1 yellow onion, chopped fine
1 large carrot, peeled and chopped fine
3 cloves garlic
2 tsp curry powder
1/4 c nutritional yeast
3 1/2 c vegetable broth or stock
1 c millet
1 can chickpeas, drained and mashed

Roasted Red Pepper Sauce

2 jars roasted red bell peppers (I used one 12oz jar)
extra virgin olive oil
3 tbsp red wine vinegar
2 tsp paprika
3/4 tsp sea salt
1/4 c packed cilantro


Directions

Chickpea Millet Cakes

Directions

Heat 1 tbsp olive oil in large saucepan over medium heat. Add onion and carrot and cook till tender, about 4-5 minutes. Add garlic and curry, cook 1 minute. Add yeast and broth and bring to boil over high heat. Add millet and return to boil. Reduce heat to low, cover, and simmer gently until millet is tender, 20-25 minutes (mixture should be only slightly moist). Uncover and stir until millet is soft and breaks up a little like risotto, and remove from heat. Mix in beans and allow to cool for about 15 minutes (while you prep sauce, if making).

Once cool enough to touch, form into small cakes and brown in oiled pan. Will be somewhat fragile so you may want to use as stuffing for lettuce wraps instead of making cakes, OR allow the mix to sit overnight in the fridge so cakes hold together a bit better. If you don’t mind cakes that break here and there, go ahead and serve, and chow!

Roasted Red Pepper Sauce

Directions

Quarter peppers and heat in oil on stove. Once tender, add to blender with the oil and liquid from the skillet, and all other ingredients except the cilantro. Blend till smooth. Add cilantro and pulse till mixed in but not pureed.

Notes