Millet Cakes with Spinach and Carrots | America's Test Kitchen

Ingredients

• 1 cup millet, rinsed
• 2 cups water
• Salt and pepper
• 3 tablespoons vegetable oil
• 1 shallot, minced
• 6 ounces (6 cups) baby spinach, chopped
• 2 carrots, peeled and shredded
• 2 garlic cloves, minced
• 2 teaspoons curry powder
• 1/4 cup plain yogurt
• 1 large egg, lightly beaten
• 2 tablespoons minced fresh cilantro