Millet Cakes with Grilled Baby Bok Choy and Shiitake Mushrooms with Sweet Tamari Glaze
Millet is a wonderful ancient grain with a mildly sweet flavor and is becoming very popular because it's easily digestible, packed with nutrition, and is gluten free! It is a great alternative to rice, but I also like to use it for cakes, falafels, and burgers. Because of the holding texture when I made this batch, they seemed better off as small cakes (like in crab cakes, not cupcakes!) rather as burgers (they are difficult to maintain their form when they are too large).
Make an extra large batch and serve them with a yummy dip for your kid as a great after school snack. Hope you enjoy them!
(makes about eight 5 cm cakes)
- 1/2 cup millet, uncooked
- 1 1/2 cups filtered water
- sea salt
- 1/2 cup chickpeas, cooked
- 1/4 cup parsley
- juice and zest of 1 lemon (preferably organic)
- 2 tbsp extra virgin olive oil, plus more for pan frying the cakes
- Rinse the millet thoroughly. On medium-high heat, bring the millet to a boil in 1 1/2 cups of water with a big pinch of salt. Lower heat, cover the pot, and cook until the water has been absorbed and the millet is soft (about 20 minutes). (But, I cook mine in my rice cooker.)
- Mash the chickpeas and combine with parsley, lemon juice, lemon zest, and olive oil. Mix in the cooked millet and mash the ingredients together until they hold together.
- In a nonstick skillet, heat a bit of olive oil on medium-high temperature.
- Using a tablespoon, scoop out a little of the millet-chickpea mixture and forma a little ball, a bit larger than a golf ball. Place gently in the skillet and press down gently with a spatula to flatten them a little, not too much, since they shouldn't be crepes.
- Cook a few at a time until each is lightly browned and crispy, about 2 - 3 minutes on each side.
- If you're cooking a lot of them, keep the cooked millet cakes in a warmed oven until all are cooked.
Grilled Baby Bok Choy and Shiitake Mushrooms with Sweet Tamari Glaze
- 1 cup tamari (or substitute soy sauce if you don't have gluten free tamari)
- 1 cup coconut sugar (or muscovado if you can't find coconut sugar)
- ginger (1 inch knob, roughly sliced)
- 2 garlic cloves, minced
- juice of one lime
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil, plus more to brush on the grill
- sea salt and freshly ground black pepper to taste
- 500 grams baby bok choy
- 12 medium size shiitake mushrooms
- Combine the tamari, coconut sugar, ginger, garlic, and lime juice in a small saucepan.
- Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Reduce heat and simmer until the sauce is syrupy.
- Mix half of the glaze with the sesame and olive oils.
- Heat a grill or a grill pan. In the meantime, season the bok choy with sea salt and toss with the glaze and oil mixture.
- Place the bok choy on the grill, cut side down and cook until lightly charred, about a minute. Turn and grill on the other side, also about a minute.
- Move the bok choy to the outer, cooler side of the grill.
- Brush the shiitake mushrooms with the glaze and oil mixture and grill on each side until lightly charred and cooked.
- Transfer bok choy and shiitakes to a large plate or individual plates and drizzle with the remaining sweet soy glaze. Season with freshly ground black pepper to taste. Serve immediately.