These millets cakes are easy to prepare and take only minutes to cook. Their nutty flavor comes out even more when you add a yogurt tahini sauce for your little one to eat with it. Millet is one of the least allergic and most digestible grains and is a perfect in a gluten-free diet. When you're making the millet recipe below you might think you made it wrong because it's very sticky. Don't fret, you made it perfectly! The millet needs to be a little sticky in order to form the patties.
Cook the millet according to the package directions until cooked through and fluffy. Let cool.
Meanwhile, place the carrots, onions, bell peppers, garlic and Italian seasoning in a food processor and pulse until the vegetables are in tiny pieces.
Heat 2 teaspoons of the oil in a medium saucepan over medium heat and add the vegetables. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Let cool slightly.
Place the millet, vegetables and egg in a medium bowl and thoroughly combine. Form patties, about 2 tablespoons each.
Once all the patties are made and resting on a plate, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties in a single layer and cook until golden, 5 minutes on each side. Transfer to a paper towel-lined plate and let cool. Repeat with the remaining patties, adding more oil to the skillet, if needed.
Serve the millet cakes with the basil pesto.
Yield: 1 cup.
Place the basil, oil, pine nuts, Parmesan, salt and garlic in a food processor and puree until smooth.
After step 4, place the patties on a baking sheet and freeze for 30 minutes. Then transfer to a resealable plastic bag, label and freeze for up to 4 months. When ready to cook, defrost in the refrigerator for 24 hours, and then follow steps 5 and 6.