Millet Cakes


½ brown onion, diced

1 clove garlic, chopped

2 tsp turmeric

2 tsp garam masala

1 cup millet, cooked

1 carrot, grated

1 zucchini, grated and squeezed dry

Tamari to taste

½ -1 tbsp coconut oil


2 tbsp sesame seeds

2 tbsp sunflower seeds

1 tbsp tamari


½ cucumber, cut into half moon

¼ red onion, sliced

2 cups baby spinach

1 tsp lemon juice



Sauté the onion in the coconut oil then add the garlic and spices. Cook until the spices start to stick. Add the millet to the pan and tamari to taste.

In a separate pan, dry roast the seeds until golden and start to pop. Pout over tamari and stir.

Using your hands, roll millet mix into balls. In a large pan, melt ½ tbsp of coconut oil, and fry the balls until they are golden brown on each side. (Or bake.) Drain on absorbent paper, and then serve with a green salad sprinkled with toasted tamari seeds.