DIY

Millet Cakes With Pumpkin Seed & Peas Pesto Sauce

  • Nidhi Parekh
  • 2059
A healthy, fibre-rich meal with the goodness of millets!

Preparation

Prep Time

1 hr 20 min

Cook Time

20 min

Total Time

1 hr 40 min

Ingredients

FOR MILLET CAKE

¼ cup foxtail millet

¼ cup carrot, thinly grated

¼ cup onion, finely chopped

¼ cup beans, finely chopped and cooked

¼ cup capsicum, finely chopped

1 tbsp flax seed powder (roast and grind it)

½ tbsp ginger –green chilli paste (add more green chilli to make spicy)

2 tbsp coriander, chopped

Salt to taste

FOR PUMPKIN SEED-PEAS PESTO SAUCE

½ cup pumpkin seeds, roasted

¾ cup peas, cooked

7-8 basil leaves

1 small green chilli

1 small clove garlic

Salt and black pepper to taste

¼ cup water

½ tbsp lemon juice

Method: Millet Cakes

  • Clean and soak the foxtail millet for 1 hour in ½ cup water. 
  • Take the soaked foxtail millet along with water, and cook on low heat with lid on until the water is absorbed and it is cooked. 
  • Soak the 1 tbsp flax powder in with 2 tbsp water, mix well and set aside for 10 minutes. 
  • Add carrot, onion, beans, capsicum, ginger-green chilli paste, coriander, flax powder mixture in a bowl. 
  • Take the cooled cooked millet and pound it using a mortar and pestle until it becomes like dough.
  • Add the millet mixture to the vegetable-flax powder mixture 
  • Combine all the ingredients until the mixture holds together. Form 6 round cakes, approximately 2-3 inches in size. They will be soft cakes.
  • On a non-stick pan/iron pan, cook the 6 cakes from both the side on medium flame until they are golden brown.

Method: Pumpkin Seed-Peas Pesto Sauce

  • In the small chutney attachment of your blender, place the roasted pumpkin seeds and blend it until it forms a smooth, seed butter consistency. Stop and scrape down the sides of the blender in between.
  • In a bigger blender attachment, add the pumpkin butter and add garlic, basil leaves, peas, green chilli, salt and water and mix well. It should be pouring consistency. If required then add more water. ?
  • Transfer the mixture into a pan and warm it. Add lemon juice. 
  • Serve with hot millet cake as shown in the image. 

AUTHOR

Nidhi Parekh

Nidhi Parekh is an Early Childhood Educator and founder of Ninos Out-of-School Club. She works with children from 8 months to 13 years focusing on honing their developmental skills. She also follows a whole food plant-based lifestyle.

Top recipe contributors

Never Miss A thing

Get the latest scoop on all things vegan.

Stay Connected

Copyright ⓒ 2017-2023. VEGAN PASSION PRIVATE LIMITED. All Rights reserved.

For more information, please write to hello@veganfirst.com

Registered Office Address: 55, 2nd floor, lane 2, Westend Marg, Saidullajab, Near Saket Metro Station, New Delhi, Gadaipur, New Delhi South West Delhi, DL