Millet Cakes With Carrot Sauce Recipe

Millet Cakes With Carrot Sauce Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1 cup: Millet, uncooked
3 cup: , water
1/8 tsp: Sea salt,
1 lbs: Carrots,
1/2 lbs: Soft silken tofu,
1 tbsp: Tahini,
1 tsp: Rice miso, white
1 tbsp: 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 1/2" 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 DEEANNEs recipe files


Source from luhu.jp

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