Captain America Cakes? Definitely Not for the Birds

Have you had millet? Or have you only seen it in your bird feeder? You know, those little white round seeds found in bird food? Well, it's for more than just the birds.

Like quinoa, millet is technically a seed and often categorized as a grain. It's high in B vitamins, iron, magnesium and zinc. Naturally gluten free, it can be served like polenta (when cooked in more water, as in this recipe) or couscous (just use a ratio of 1 cup millet to 1 3/4 cups water).

These delicious little wonders were adapted from an out of print cookbook called "The Imus Ranch: Cooking for Kids and Cowboys" by Diedre Imus that my Mom gave me many years ago.

In my version we ditch the cheese and eggs, adjust some other ingredients and add millet. The delectable sauce I have kept close to the original with only minor variations.

I wanted to share this recipe to give you the idea of millet cakes. These are adaptable to a wide range of flavors. Add beans, other veggies, garlic, herbs and you can create many different variations. Have some leftover cooked veggies? Add them to some millet and use them up in a way your family won't even realize is "leftovers". Sometimes it's okay (and fun) to be sneaky like that.

I asked my 5 and 7 year old taste testers how we should change the name of these to incorporate millet. Should they be Millet Crabbiless Cakes? Crabbiless Millet Patties? My seven year old's response? Captain America Cakes. Because they made her feel powerful? Maybe they did.

It's been awhile since I had an actual crab cake. But I can tell you these taste pretty darn good. Definitely not food for the birds.

Millet Crabbiless Cakes Makes 12 1/4 cup size cakes

1 cup millet, rinsed 1 3/4 cup grated zucchini 1/3 cup diced red onion 1 TB Vegenaise 1 tsp Worchestershire sauce 1 tsp dijon mustard 1/4 cup breadcrumbs salt and pepper to taste grapeseed oil to thinly coat the pan

Lemon-Dill Sauce Makes 1 cup

1 cup Vegenaise 1/2 tsp horseradish 1/2 tsp lemon juice 1/4 tsp dried dill or 1 tsp fresh dill

Bring 2 1/2 cups of water and the millet to a boil in a saucepan with a lid. Turn the heat down to medium low and cover. Simmer for 20-25 minutes until all the water is absorbed. When the millet is done, leave the lid on to steam for another 10 minutes.

While the millet cooks, mix the zucchini, onion, Vegenaise, Worchestershire sauce, mustard, breadcrumbs and salt and pepper in a bowl and set aside.

In a smaller bowl, mix the sauce ingredients together until well blended.

Measure out 2 cups of cooked millet (you will have some extra) and add it to the zucchini mixture. Mix until it comes together. You should be able to form them into soft patties. Use a 1/4 cup measuring cup for even sizing (and cooking).

Lightly coat a frying pan with oil and pan fry the patties over medium heat until they are browned on both sides.

Serve with a dollop of the sauce. And try not to fight over the last one with your sister.

#wholegrain #appetizer #millet

Hi there! 
I’m Jennifer Haubrich, wife, mother, certified natural food chef & health coach (AADP).


I help smart families re-chart their path to create a delicious, healthy lifestyle by including more plant-based foods in their diet.

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