Millet and Spinach Cakes with Parmesan Crust, Yellow Pepper Cream and Toasted Hazelnuts

Name: Millet and Spinach Cakes with Parmesan Crust, Yellow Pepper Cream and Toasted Hazelnuts
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1 cup millet; 2 cups water; 1 tsp salt; 4 oz fresh spinach; 3.5 oz yellow onion; 2 cloves garlic; 2 eggs; 2.5 oz grated Parmesan cheese; 1/4 cup rice flour; 2 tbsp olive oil; 1/2 tsp black pepper; 8 oz yellow bell pepper; 1/2 cup plain Greek yogurt; 1 tbsp lemon juice; 1/4 cup hazelnuts; 2 tbsp chives

An original gluten-free recipe of golden millet and spinach cakes, baked until tender inside and crisp outside, served with a silky yellow pepper cream and finished with toasted hazelnuts and fresh chives.

25 minPrep

35 minCook

60 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

180 g millet (enjuagado)
480 ml water (for cocer the mijo)
6 g salt (divided)
120 g fresh spinach (chopped)
100 g yellow onion (finely chopped)
6 g garlic (chopped)
2 unit eggs (lightly batidos)
70 g grated Parmesan cheese (divided)
35 g rice flour (for dar estructura)
30 ml olive oil (divided)
2 g black pepper (freshly ground)
220 g yellow bell pepper (without semillas and in strips)
120 g plain Greek yogurt (for the cream)
15 ml lemon juice (freshly squeezed)
35 g hazelnuts (tostadas and chopped gruesas)
10 g chives (chopped fino)

Nutrition facts

per serving

320 kcal

Calories

13 g

Protein

25 g

Carbs

18 g

Fat

4 g

Fiber

21 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsTree Nuts

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the yellow bell pepper strips on a tray, toss them with 1 tablespoon olive oil, a pinch of the salt, and some black pepper. Roast for 20 minutes, until tender with lightly browned edges.
2
Meanwhile, place the millet in a saucepan with the water and half of the remaining salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes. Fluff with a fork.
3
Heat 1 teaspoon of the remaining olive oil in a skillet over medium heat. Sauté the yellow onion for 4 to 5 minutes until soft. Add the garlic and cook for 30 seconds. Stir in the chopped fresh spinach and cook for 1 to 2 minutes until wilted. Let cool slightly.
4
Lower the oven temperature to 200 °C / 400 °F. Lightly grease a muffin tin or a tray for 8 cakes.
5
In a large bowl, combine the cooked millet, onion and spinach mixture, beaten eggs, rice flour, 40 g (about 1.5 oz) of the grated Parmesan cheese, the rest of the salt, and the remaining black pepper. Mix well until you have a moist but shapeable mixture.
6
Divide the mixture into 8 portions in the pan, pressing gently. Drizzle or brush with the remaining olive oil and sprinkle the top with the remaining 30 g (about 1 oz) grated Parmesan cheese to form the crust.
7
Bake the cakes for 14 to 16 minutes at 200 °C / 400 °F, until firm and golden on top. For extra color, broil for 1 to 2 minutes, watching closely.
8
For the cream, place the roasted yellow bell pepper, plain Greek yogurt, and lemon juice in a blender. Blend until smooth. Adjust with a pinch of salt and black pepper if needed.
9
Toast the hazelnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.
10
Serve the warm cakes over or alongside the yellow pepper cream. Finish with the toasted hazelnuts and chopped chives.

Chef tips

If the mixture seems too wet, add 1 extra tablespoon of rice flour. For easier unmolding, let the cakes rest for 5 minutes after baking.

Substitutions

You can substitute the hazelnuts with almonds if you do not need to avoid other tree nuts. Greek yogurt can be replaced with thick plain yogurt. Parmesan can be swapped for a similar aged grating cheese.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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