Millet Cakes With Pumpkin Seed & Peas Pesto Sauce - Veganuary

Millet Cakes With Pumpkin Seed & Peas Pesto Sauce

Vegan First

Recipe provided by Vegan First

A healthy, fibre-rich meal with the goodness of millets!

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 seeds 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

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

For pumpkin seeds peas-pesto sauce:
1. 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.
2. 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.
3. Transfer the mixture into a pan and warm it. Add lemon juice.
4. Serve with hot millet cake as shown in the image.

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