Pan-Fried Garbanzo-Millet Cakes with Sweet Vinaigrette Salad

The Health Seeker's Kitchen



 This meal idea came from a cookbook my daughter, Morgan, bought me for Mothers Day. I switched the recipes up, made my own pickled cucumbers and made a few changes on the ingredients.  I am going to include the recipes with all the changes I made.  The book for my inspiration is called Mayumi's Kitchen. I have also included recipes for Tofu Mayonnaise, Tofu Tarter Sauce, Pickled Cucumbers & the Sweet Vinaigrette Salad all with my recipe changes. This recipe makes 12 patties, so the next day I was able to make sandwiches with the tofu mayonnaise, romaine lettuce and the cakes (see picture below).  These cakes are nutrition packed. One cup of garbanzo beans contain over 12 grams of fiber and 15 grams protein.
Millet acts as a prebiotic in the intestine to help feed the good bacteria that keep the intestines healthy, the immune system primed and it is naturally gluten free. It is also a good source of fiber, both soluble and insoluble, for heart and digestive health. 
Dulse is extremely high in vitamins B6 and B12, as well as iron, potassium and fluoride.  Dulse also contains a large shopping list of other vitamins and nutrients, including vitamins C, E, and A, magnesium, calcium, dietary fiber and protein. Additionally, dulse is a natural source of iodine, essential for thyroid gland health and thyroid hormone secretion. Rich with trace minerals from sea elements.
 
Pan-Fried Garbanzo-Millet Cakes
Printable Recipe      Serves 4
1 15 oz. can organic garbanzo beans drained and mashed
2 tablespoons of Dulse dried leaves (Sea Vegetable)
1 cup millet, washed and drained
1/2 cup diced onion
3 Tbsp corn meal
1/4 cup finely chopped flat-leaf parsley
3 Tbsp. olive oil
sea salt & pepper to taste
lemon (sliced in wedges for serving)

1. Cook millet, dulse leaves and onions with 2 1/2 cups water.  Break off dulse leaves and form into tablespoon for amount needed.  Bring to a boil, then reduce heat to low and simmer for 30 minutes.

2. Mash garbanzo beans and then add millet, corn flour and parsley. 

3.  Form into 12 patties and cook in olive oil until well browned on both sides.  Salt & pepper to taste as you cook. Serve with tofu tarter sauce, sweet vinaigrette salad & lemon wedge.

Tofu Mayonnaise
1 14 oz. soft tofu
3 Tbsp. apple cider vinegar
1 tbsp. raw agave nectar
4 tbsp. olive oil
1/2 tsp. salt
2 tsp. Dijon mustard

1.)  Put ingredients in blender and blend until smooth.  Be sure and use smooth or silken tofu. I used firm tofu and it was not as smooth as it should have been. Store in glass jar and use within 5 days.

 Pickled Cucumber
1/2  heaping cup thinly sliced cucumber (with peels)
1/2 cup apple cider vinegar
1/2 tsp. salt

Mix together in bowl and let sit for 30 minutes.

Sweet Vinaigrette Salad
1 heaping cup thinly sliced radishes (with peels)
1 heaping cup thinly sliced cucumbers (with peels)
1/4 tsp. sea salt

1/2 cup apple cider vinegar
2 tbsp. raw agave nectar
red cabbage leaves
1 tbsp. sesame seeds (optional)

1.  Place cucumbers, radishes and salt in a small mixing bowl.  Place a  plate for weight directly on the vegetables to smash them down in the bowl.  Let sit for 25 minutes.  Drain liquid and prepare vinaigrette dressing.

2.  Make vinaigrette by placing apple cider vinegar and agave nectar together. 

3.  Toss vegetables with 1/4 cup of the vinaigrette dressing.  Serve on top of  purple cabbage leaves and sprinkle with sesame seeds.

Tofu Tarter Sauce
1 cup Tofu Mayonnaise
4 tbsp. almond milk
1/3 cup pickled cucumber (recipe above)
1 tsp. minced garlic

Place all ingredients in blender and blend until smooth.  Serve on top or in a separate small serving bowl with the Garbanzo-Millet Cakes.


Garbanzo-Millet Sandwiches on Sprouted Wheat Bread
The Health Seeker's Kitchen



The Health Seeker's Kitchen