Millet Cakes With Carrot Sauce Recipe

The best delicious Millet Cakes With Carrot Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Millet Cakes With Carrot Sauce recipe today!

Hello my friends, this Millet Cakes With Carrot Sauce recipe will not disappoint, I promise! Made with simple ingredients, our Millet Cakes With Carrot Sauce is amazingly delicious, and addictive, everyone will be asking for more Millet Cakes With Carrot Sauce.

What Makes This Millet Cakes With Carrot Sauce Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Millet Cakes With Carrot Sauce.

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Ingredients & Directions


1 c Millet; uncooked 1 tb Tahini
3 c ;water 1 ts Rice miso (white)
1/8 ts Sea salt 1 tb Umeboshi vinegar
1 lb Carrots 1 Nori sheet
1/2 lb Soft silken tofu Corn oil

Rinse and drain millet.

Bring water and salt to a boil. Stir in millet and return to a boil.

Lower heat, cover and simmer for 25 minutes or until water is
absorbed, stirring occasionally.

Press millet firmly into a 9″ by 5″ x 3″ bread pan.

Let cool and cut into 1/2″ wide slices. Set aside.

Steam carrots until soft, reserving cooking water.

Puree carrots and tofu, adding enough cooking water to make a smooth
sauce.

Blend tahini, miso and umeboshi vinegar into puree.

Heat through, stirring constantly.

Remove fro heat and set aside.

Cut 1′ wide strips of nori long enough to wrap around a millet cake.

Heat a skillet and brush generously with oil. Fry millet cakes one
minute on each side.

Wrap each millet cake with a strip of nori.

Top with carrot sauce and serve.

Per serving: 176 cal; 8 g prot; 231 mg sod; 21 g carb; 10 g fat; 0 mg
chol; 156 mg calcium

From DEEANNE’s recipe files


Yields
6 servings

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