High Plains Millet Cakes

Spring is a time that brings about new changes. In the spirit of trying something new, we bring you a delicacy that is likely a little different for your plate – savory High Plains millet cakes.

Millet is a grain you might not yet have tried in your culinary endeavors. It is gluten free, high in protein and nutrient dense. Half a cup of cooked millet is packed with four grams of protein and two grams of fiber, with only 143 calories (FoodSmart Colorado). It’s also growing in popularity for use in salads and as a milled flour.

Colorado is ranked number one in millet production in the United States. Often overlooked in other states, this tiny seed makes a big impact in Colorado. We grow about 6.4 million bushels of millet annually on the high Eastern Plains with average sales of $23 million per year. Best of all, this unassuming crop does well on little water in arid parts of the country.

Millet is used in many cultures around the world, from flatbread in India to beer and porridge in Africa. It is also produced in China and other parts of Asia. It is a great source of magnesium and like other whole grains, it may help control blood sugar, cholesterol, and overall risk of cardiovascular disease.

Recipe from Golden Prairie

Yield: 6 Patties | Prep Time: 10 minutes | Bake Time: 40 minutes


  • 1 cup uncooked millet
  • 10 chopped sun-dried tomatoes
  • 1 clove garlic, minced
  • ⅓ cup pitted green olives, chopped
  • ¼ cup raw sunflower seeds
  • ¼ cup packed grated Pecorino-Romano or Parmigiano-Reggiano cheese (or plant-based cheese)
  • 1 tablespoon capers, rinsed, drained, and minced
  • 2 teaspoons dried oregano
  • 1 tablespoon extra virgin olive oil
  • 3 cups mixed salad greens
  • Stone Ground Mustard


  1. Combine the millet and 3 cups of water in a pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes. Drain if necessary and transfer the millet to a bowl.
  2. When cool, add the sun-dried tomatoes, garlic, olives, sunflower seeds, cheese, capers, and oregano. Stir well, mashing the ingredients together. Use dampened hands to form 6 patties.
  3. Heat the olive oil in a large skillet and cook the patties until lightly brown and crisp, about 4 minutes on each side. Serve on a bed of greens with the mustard.

If you are of legal drinking age and would like to add a wine with your meal try The Storm Cellar’s Albariño. You will catch delightful hints of lemon, grapefruit, nectarine and salt. For a non-alcoholic option, check out Happy Leaf Kombucha based in Boulder!

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