At the outset, the simplicity of this dish is deceiving. But the flavors and textures at play here are not to be undermined. The millet cakes are flaky and crispy on the outside, and fluffy and soft on the inside. And the sweet potato adobo sauce — it’s hearty but not cloyingly so, with a spiciness that compliments the gentle notes of the millet cakes. The sweet little peas are nestled in all of it.
Garlicky Millet Cakes With Sweet Potato Adobo Sauce [Vegan, Gluten-Free]
2 main of 4 sides
- 1 cup millet
- 4 cups water
- A hefty pinch of salt, plus more to taste
- 2 medium cloves of microplane grated garlic
- Fresh ground black pepper
- Good-quality olive oil
- 2 cups frozen peas
- 3/4 cup cooked sweet potato
- 2 cups crushed tomato
- 1 1/2 tablespoons canned adobo pepper
- Pour the millet in a big, flat pan set over medium heat. Shake the pan back and forth over the burner so that the millet gets a little dark and toasty, about 5 minutes.
- Add the millet to a big pot along with the water and salt. Cover and bring to a boil. Once boiling, reduce heat to low. Stir very occasionally. Continue to cook for 25 minutes. If water is not absorbed at the end of cooking, raise the heat and stir until the porridge is good and thick, and all water is gone. Add the pepper and the garlic to the millet.
- Pour millet into a large baking pan. Spread it out so that it's 3/4-inch thick. Allow to cool completely.
- Preheat oven to 450°F. Pour a nice layer of olive oil over a foil-lined baking sheet.
- Using a round cookie cutter or biscuit cutter (approximately 2 1/2-inch diameter), cut out millet cakes. You should get about 16-18.
- Place the cakes on the prepared baking sheet. Bake for 10 minutes, flip, and then bake for 10 more minutes.
- While the cakes are baking, make the sauce. Use a food processor to blend up the crushed tomatoes, the adobo pepper, and the sweet potato. Move the sauce to a pan and heat, adding salt if needed.
- Defrost the peas. Divide the sauce, the peas, and the cakes among plates. Serve.