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  • Prep-time: / Ready In:
  • Serves 6 

Millet, one of the oldest cultivated grains, is quick cooking and takes on the flavor of whatever spice you cook it with. Here, the versatile grain embraces the flavors of India with a dish meant for special occasions and weeknight dinners. Top each cake with a dollop of fresh Cilantro Chutney to add a burst of zesty heat with each bite.

Serve this delicious dish with Creamy Red Pepper Coriander Sauce.

From Forks Over Knives—The Cookbook

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  • ½ teaspoon cumin seeds, toasted and ground
  • ½ teaspoon yellow mustard seeds, toasted and ground
  • 2 medium yellow onions, peeled and diced small
  • 1 large bunch cilantro
  • ¼ cup unsweetened coconut
  • 3 tablespoons grated ginger
  • 2 serrano chiles, stemmed (for less heat, remove the seeds)
  • Zest and juice of 2 lemons
  • Sea salt, to taste
  • 3 cups Vegetable Stock, or low-sodium vegetable broth
  • 1 cup millet
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon curry powder
  • ½ teaspoon crushed red pepper
  • 2 tablespoons mellow white miso, dissolved in ¼ cup hot water
  • 2 tablespoons tomato puree
  • ¼ cup nutritional yeast, optional
  • 1 batch Creamy Red Pepper Coriander Sauce


  1. For Cilantro Chutney topping, combine cumin seeds, mustard seeds, 1 cup of the diced onions, the cilantro, coconut, ginger, serrano chiles, a pinch of sea salt, and lime zest and juice in a blender. Blend on high until smooth. Add water as needed to achieve a thick paste. Set aside.
  2. Preheat the oven to 350° F.
  3. Place the vegetable stock in a medium saucepan and bring to a boil over high heat. Add the millet and bring the mixture back to a boil. Reduce the heat to medium and cook, covered, for 20 minutes, or until the millet is tender.
  4. Place the second chopped onions in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, curry powder, and crushed red pepper and cook for another minute. Add the miso, tomato puree, and nutritional yeast, if using, and mix well. Add the millet, season with salt, and mix well.
  5. Line a baking sheet with parchment paper. Using an ice cream scoop or a ¹/3-cup measure, shape the millet mixture into 12 round cakes. Place the cakes on the prepared baking sheet, and bake for 15 minutes.
  6. To serve, spoon some of the Red Pepper Coriander Sauce onto a plate and top with two of the millet cakes. Spoon a dollop of Cilantro Chutney on top of each millet cake.

Comments (3)

(5 from 2 votes)
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Robin2 months ago
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This was delicious! I topped the millet cake with some Swiss chard I had.

Ruth2 months ago
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Ho do you server? what is the side dish. Thanks.

Liz Turner2 months ago
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This dish is quite filling, especially with the creamy sauce. A nice salad or some roasted vegetables would pair well with it.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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