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Power Greens Millet Cakes, GF

A great way to use up leftover millet or create a gluten free breakfast patty.
Author Becky's Mindful Kitchen


  • Cooked millet the millet I used was from a leftover dish that included cream and a mixture of cheeses all from grass fed cows
  • Greens: kale chard, spinach...your choice!
  • Eggs
  • Unrefined sea salt
  • Fresh Pepper
  • Some whole milk cream-optional
  • Shredded cheese optional
  • Bacon ham, etc optional
  • herbs or spices of choice


  • Using a food processor or a handheld immersion blender I blended the millet and then added the greens and spices and cheese (taste at this point and adjust seasoning) beat in an egg or two and form into a patty.
  • In a cast iron skillet heat up some avocado oil, lard or butter and coconut oil and cook the millet cakes until lightly browned on both sides. Or you could broil them or bake at 425 in the oven until browned. I served these with hollandaise sauce with cayenne.


Get creative and have fun!