These savory cakes are perfect topped with fresh or lightly roasted summer produce like tomatoes, peppers, or zucchini.
Makes 6 cakes @ $1.43/ea

1 cup millet
½ cup finely chopped onion
3 cloves garlic, minced
1 Tbsp. olive oil + more for frying
3½ cups water
1 tsp. salt
½ cup fresh corn kernels
½ cup grated Parmesan cheese
½ cup flour
2 Tbsp. arrowroot powder or cornstarch
2 eggs, beaten
1 Tbsp. minced fresh herbs
1 tsp. freshly grated lemon zest
¼ tsp. freshly ground pepper

Set a medium saucepan over medium heat; add millet and toast until the grains turn golden brown. Add onion, garlic, and 1 tablespoon olive oil; sauté until onions are translucent. Add water and salt; cover and simmer gently for 20 minutes or until the water is absorbed. Remove from heat, stir in corn and cheese, and let stand for 10 minutes until cheese melts and mixture is creamy. In a medium bowl, combine flour, arrowroot or cornstarch, and eggs, and mix to form a batter. Fold in the millet mixture, herbs, zest, and pepper to make a uniform and chunky batter. Heat a large skillet with a thin coat of olive oil and scoop out ¼ cup of batter at a time, pan frying like a pancake, turning once to brown each side. Serve warm with savory, summery toppings like roasted tomatoes or red peppers.