Millet cakes with carrot sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Millet; uncooked |
| 3 | cups | ;water |
| ⅛ | teaspoon | Sea salt |
| 1 | pounds | Carrots |
| ½ | pounds | Soft silken tofu |
| 1 | tablespoon | Tahini |
| 1 | teaspoon | Rice miso (white) |
| 1 | tablespoon | Umeboshi vinegar |
| 1 | Nori sheet | |
| Corn oil | ||
Directions
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 ½" 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