Millet Mushroom Cakes


  • 1 1/2 cups cooked millet*
  • 4 ounces fresh mushrooms (about 1 cup minced)
  • 3 eggs
  • 2 ounces finely grated sharp cheese (about 1/4 cup grated)
  • 2 green onions, minced (about 2 tablespoons)
  • 1 clove garlic, minced
  • 1 teaspoon dill
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely chopped nuts
  • 2 tablespoons butter
  • Cashew cream sauce
  • 1 cup raw cashews, soaked in water overnight*
  • water
  • 1 clove garlic, minced
  • 2 teaspoons cider vinegar
  • 1/4 teaspoon salt


  1. Make the cakes: mix together millet through black pepper. Set aside.
  2. Make the sauce: drain soaked cashews and put into a blender with 1/3 cup water and seasonings. Blend on high speed until very smooth, add more water for a thinner sauce. Set aside. (Makes about 1 1/2 cups)
  3. Heat a tablespoon of the butter over medium heat on a large griddle.
  4. Drop large tablespoonfuls of millet batter onto the griddle and spread to make patties no larger than 3 inches diameter and about 1/2″ thick.
  5. Sprinkle the top of each with a half teaspoon of nuts.
  6. Cook slowly until the bottoms are set and brown, 3-4 minutes. Turn gently and cook another 2-3 minutes on the other side. Move to outer edges of griddle and add remaining butter to the center to cook 4 more cakes the same way. You should get 8 cakes.
  7. Serve hot, crisp cakes with creamy cashew sauce


*To cook millet: Combine 1/2 cup millet with 1 1/4 cup water in a small pot. Cover and bring to boil. Reduce heat and simmer 40 minutes until millet is soft.

*Cashews must be soaked at least 3 hours, preferably overnight and may be soaked up to 7 days if kept refrigerated. Cover with two cups of water and store in a jar with lid.


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