READY IN 1 HOUR | SERVES 6
- 1 cup Organic Hulled Millet
- 1 tbsp Organic Olive Oil, Extra Virgin Cold-Pressed
- 1 shallot, finely diced
- 6 cups baby spinach, roughly chopped
- 2 carrots, shredded
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- ¼ cup coconut yogurt
- ¼ cup Organic Ground Flaxseed
- 2 tablespoons minced cilantro
TURMERIC TAHINI SAUCE
- ½ cup Organic Tahini, Hulled
- 2 tbsp Organic RAW Apple Cider Vinegar
- 2 tbsp Organic Tamari Soy Sauce
- ½ tsp Organic Ginger Powder
- 2 tsp Turmeric 60g
- ½ - ¾ cup filtered water
Blend all ingredients together in a blender or food processor till smooth. Store in an airtight container in the fridge. The dressing will keep for up to 5 days.
First prep the millet. In a saucepan combine the millet with 2 cups of filtered water and bring to a simmer over medium heat. Reduce heat to low and simmer until the liquid is absorbed – around 15 minutes. Remove from heat and let sit while you prepare the rest of the ingredients.
Over medium heat, heat the oil in a large skillet. Add the shallot and cook stirring continuously to avoid burning the shallot, around 3 minutes. Add in the carrots and greens. Cook until the greens are wilted. Add the spices and cook for another minute or so, until fragrant.
Transfer this mixture to bowl with the millet. Add in the coconut yogurt, ground flaxseed, herbs and fold until well combined.
Using a measuring cup, scoop out a ⅓ cup of the mixture to form into a ball -then pressing down to create a 2cm-thick cake. Place on the prepared sheet and repeat until you’ve gone through all the mixture. Pop into the fridge to chill for 15 of so minutes.
Preheat your oven to 180°C and line a large baking tray with greaseproof paper.
Pop the cakes in the oven for 25-30 minutes or until the edges are browned.
Serve warm as part of a nourish bowl or have as a snack!
Recipe supplied by Ceres Organics.