Serve these veggie millet cakes with a green salad for a vegetarian supper. They make a savory accompaniment to chicken or fish. Make ahead and re-warm in microwave or covered with foil in the oven.

Ingredients

2 cups cooked millet

To cook millet, place 1 cup pearl millet in sauce pan, add 2½ cups water. Bring to a boil, reduce heat and simmer for 25 minutes. Let cool & store in refrigerator until ready to use. Yields 3 to 4 cups.

2 eggs

¼ cup scallions, chopped (use some of the tender green parts)

1 carrot, peeled & grated or finely chopped

1 small zucchini — about 6 inches — grated (optional)

½ cup grated Parmesan cheese

½ teaspoon dried thyme (or about 2 teaspoon fresh)

2 teaspoons dried parsley (or 1 tablespoon chopped fresh)

 Mix all ingredients in medium-large mixing bowl.

Heat 2 tablespoons Canola oil in large fry pan. When oil is hot, reduce heat to medium-low. Drop about 1/3 cup of mixture into pan for each pancake. Flatten with spatula, and compact edges, bringing crumbs in to form a round or oval pancake. Cook about 5 – 6 minutes on each side, until browned and golden.