Zucchini-Carrot Millet Cakes Recipe

Name: Zucchini-Carrot Millet Cakes
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 servings, 2 millet cakes (108 g) each
Ingredients: 3 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing; 1/4 cup chopped onions; 1 clove garlic, minced; 1 cup millet, uncooked; 3-1/2 cups water; 1/3 cup shredded zucchini; 1/3 cup shredded carrots; 1/3 cup Kraft 100% Parmesan Grated Cheese; 2 Tbsp. finely chopped fresh thyme

Ingredients

3 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1/4 cup chopped onions
1 clove garlic, minced
1 cup millet, uncooked
3-1/2 cups water
1/3 cup shredded zucchini
1/3 cup shredded carrots
1/3 cup Kraft 100% Parmesan Grated Cheese
2 Tbsp. finely chopped fresh thyme

	PREP TIME 1h	COOK TIME 15m	TOTAL TIME 1h15m
YIELD 6 servings, 2 millet cakes (108 g) each

Instructions

Heat dressing in large saucepan on medium heat.
Add onions and garlic; cook and stir 2 to 3 min. or until softened.
Stir in millet; cook and stir 1 min.
Add water; stir.
Bring to boil; cover.
Simmer on medium-low heat 20 min., stirring occasionally.
Add vegetables, cheese and thyme to millet mixture; stir.
Cook, uncovered, 10 min. or until liquid is absorbed, stirring frequently.
Remove from heat; cover.
Let stand 10 min. Remove lid.
Let stand until cool enough to handle, stirring occasionally.
Use moistened hands to shape millet mixture into 12 (3-inch) patties.
Cook, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 3 to 5 min. on each side or until millet cakes are heated through and lightly browned on both sides.