Millet and Cornmeal Cakes with Wild Garlic Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 15.13 g | (15 %) | ||
| Fat | 39.92 g | (34 %) | ||
| Carbohydrates | 28.7 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.83 g | (9 %) |
| Vitamin A | 191.3 mg | (23,913 %) | ||
| Vitamin D | 0.32 μg | (2 %) | ||
| Vitamin E | 0.41 mg | (3 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 3.34 mg | (28 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 32.94 μg | (11 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 0.77 μg | (2 %) | ||
| Vitamin B₁₂ | 0.46 μg | (15 %) | ||
| Vitamin C | 6.99 mg | (7 %) | ||
| Potassium | 195.86 mg | (5 %) | ||
| Calcium | 210.31 mg | (21 %) | ||
| Magnesium | 94.8 mg | (32 %) | ||
| Iron | 2.36 mg | (16 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.99 mg | (25 %) | ||
| Saturated fatty acids | 14.26 g | |||
| Cholesterol | 58.01 mg |
Ingredients
- For the millet and cornmeal cakes
- 800 milliliters Vegetable broth
- salt
- 80 grams Millet
- 125 grams Polenta (cornmeal)
- Nutmeg
- peppers
- 2 Tbsps butter
- 100 grams Feta
- 50 grams Whipped cream
- 50 grams Yogurt (0.1% fat)
- cayenne pepper
- 2 Tbsps Pumpkin seed
- For the wild garlic pesto
- 50 grams Wild garlic leaf
- 50 grams Pumpkin seed
- 60 milliliters olive oil
- 25 grams grated pecorino romano
- salt
- peppers (from the mill)
Preparation steps
For the millet and cornmeal cakes: Rinse millet under cold running water in a colander. In a saucepan, boil broth with the millet and salt to taste. Cover and simmer 4 minutes. Gradually stir in the cornmeal and simmer over low heat, stirring frequently for 5 minutes. Season with nutmeg, pepper and salt and simmer over very low heat, stirring frequently until the liquid has been absorbed and the grains are tender, about 15 minutes. Rinse a baking sheet with cold water, spread the millet mixture 1 cm (approximately 3/8-inch) thick on the sheet and let cool.
Crumble the feta into a bowl and stir together with the cream and some yogurt until smooth, season with cayenne pepper. Coarsely chop the pumpkin seeds and fold into the feta mixture.
Preheat the oven to 220°C (approximately 425°F). Grease a baking sheet. With a 10cm (approximately 4-inch) round cookie cutter cut out circles from the millet mixture. Place on the baking sheet, top with the feta mixture and bake until the pancakes are golden brown and lightly crisped, about 15 minutes.
For the wild garlic pesto: Rinse the wild garlic leaves, pat dry and finely chop. Lightly toast the pumpkin seeds in a dry skillet, then coarsely chop and puree a blender along with the olive oil until thick and of a paste consistency. Season with salt and pepper and stir in the Pecorino, season and serve with the millet and cornmeal cakes.
