300 minutes
A hearty and flavorful dish made with millet and red lentil cakes served alongside spicy-dressed greens.
Russet Potato, scrubbed
each
Ground Flaxseeds
tablespoons
Millet, rinsed
cups
teaspoons
Red Lentils, picked through and rinsed
cups
tablespoons
Yellow Onion, finely chopped
cups
Large Garlic Cloves, minced
each
Berbere Spice Blend
teaspoons
Millet Flour
tablespoons
Panko bread crumbs, pan-toasted in 1 tablespoon peanut or olive oil
cups
Butter Lettuce, leaves separated
0 oz
Smoky-Spicy Green Sauce
to taste
Toasted Benne Seeds
to taste
Pikliz
to taste
1. Bake the Potato
Begin by preheating your oven to 400°F. Pierce the russet potato with a fork, wrap it in foil, and bake for 50-60 minutes until tender when pierced with a fork. Baking the potato draws out moisture and intensifies its flavor. Once baked, allow it to cool, then peel and mash it.
2. Prepare Flaxseed Mixture
While the potato bakes, whisk the ground flaxseeds with 6 tablespoons of water and refrigerate the mixture for about 15 minutes. This will create a thick, egg-like consistency that helps bind the cakes.
3. Toast and Cook Millet
Toast the rinsed millet in a saucepan until it becomes fragrant, which will enhance its nutty flavor. Add 1 cup of water and ½ teaspoon of salt to the toasted millet, bring to a boil, then reduce the heat, cover, and simmer for 18-20 minutes until the water is absorbed.
4. Cook Lentils
In a separate pot, cook the red lentils in 1.5 cups of water. Bring to a boil, then reduce the heat and simmer for 5-7 minutes until tender. Drain any excess water.
5. Sauté Onion and Garlic
Heat 2 tablespoons of peanut oil in a skillet over medium heat. Sauté the finely chopped yellow onion until soft, then add the minced garlic, Berbere Spice Blend, and 0.5 teaspoon of salt. Continue to cook until fragrant.
6. Combine Ingredients
Combine the mashed potato, cooked millet, lentils, onion mixture, flaxseed mixture, and millet flour in a bowl. Mix thoroughly and season with additional salt if needed. Form the mixture into cakes and refrigerate them for at least 2 hours, or up to 2 days.
7. Broil Cakes
When ready to cook, preheat the broiler and prepare a baking sheet with parchment paper. Coat the cakes in the seasoned toasted panko bread crumbs. Place the cakes on the baking sheet and broil for 2-3 minutes on each side until golden and crisp.
8. Prepare Lettuce
While the cakes are broiling, toss the butter lettuce leaves in the Smoky-Spicy Green Sauce. Serve the lettuce on plates, garnished with toasted benne seeds or brown sesame seeds. Place the broiled millet and lentil cakes on the side and offer additional green sauce and pikliz in small bowls for extra flavor.
Before boiling the millet, toast it dry in the pan until it starts to release a nutty aroma. This step intensifies the millet's flavor and adds depth to the final dish.
Start with the best ingredients you can find. Organic millet and red lentils are preferred, as they often have better flavor and are less likely to have been treated with chemicals. Likewise, choose fresh, organic greens for the best taste and nutritional value.
Don’t shy away from the aromatics and spices. Sauté onions, garlic, or shallots until golden before mixing them into the cakes. This caramelization adds a new layer of flavor. Adjust the spices to your liking; a pinch of cumin, coriander, or smoked paprika can offer a nice complexity.
When you cook the cakes, get a good sear on them by cooking in a hot, well-oiled pan. This not only adds flavor but also gives them a satisfyingly crispy exterior. Don't overcrowd the pan, as this can cause the cakes to steam rather than sear.
After mixing all the ingredients for the cakes, let the mixture rest for at least 30 minutes in the fridge. This allows the flavors to meld and the mixture to firm up, making it easier to form the cakes.
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