When you've got a baby, any time you can put together a quick, home-cooked meal and use one bowl and one pan, that's a huge win.
1 cup cooked millet
2 large eggs, lightly beaten
1/2 cup panko bread crumbs
1 cup chopped kale
2 tablespoons minced shallot
2 garlic cloves, minced
1/2 teaspoon onion powder
1 tablespoon nutritional yeast
2 tablespoons olive oil
Place all the ingredients except the olive oil in a large bowl and stir to combine. Let the batter sit for 2 to 3 minutes to allow the bread crumbs to soak up the liquid. Meanwhile, in a frying pan, heat olive oil over medium high.
Using a ¼ cup measure, scoop out some of the mixture and drop it into the hot oil. Lower heat to medium.
Cook the millet cake for 3 to 4 minutes or until the bottom of the cake is golden brown and crispy. With a spatula, flip the cake and cook on the other side for another 2 to 3 minutes, also until deeply golden. When the cake is golden and crisped on both sides, remove it to a plate lined with clean paper towels to soak up any excess oil. Repeat with remaining batter until all millet cakes are prepared. Serve immediately.
Top with a dollop of greek yogurt and lemon zest. We also like to serve these on a bed of arugula simply dressed with lemon, olive oil, salt and pepper.
Recipe by Kristy Kohler and Eliza Larson, co-founders of Oat Mama, and excerpted from Eat to Feed: 80 Nourishing Recipes for Breastfeeding Moms, published by Hachette Book Group, 2019. Photo by Eliza Larson