These veggie cakes have a simple, yet impressive, ingredient list. Plus, they really couldn’t be easier to make. When you combine carrots, arugula, curry, and a hearty amount of garlic together, you can guarantee there won’t be a lack of oomph. These Curried Sorghum Veggie Cakes are definitely weeknight-dinner fare.
For some reason figuring out what to make for dinner is continually a struggle for me. Even though I develop recipes as my full time job and for this side hustle, I still find daily dinner inspiration nearly impossible. And don’t even talk to me about lunch.
I’m not exaggerating when I say these curried sorghum veggie cakes literally and figuratively saved me last week. I had them for almost every lunch and a handful of dinners. Some meals they were the main event, and for others they were a great addition to a green salad or roasted veggies.
These are the kinds of recipes I love. Simple, healthy, packed with flavor and can feed me throughout the week. But, as you know, those can be hard to come by! That’s why I’m making a conscious effort to offer more recipes designed for weeknight dinners and that also make great leftovers.
Here are a few of my favorite weeknight dinners:
About the veggie cakes
Anyway, back to them baby cakes. These tender veggie cakes are made with white whole sorghum grain, which when cooked, has a delightful chewy texture and nutty flavor. It’s great for pilafs or salads, and when pulsed in a food processor, it takes on a sticky texture, perfect for forming into patties or “meatballs.” And with a good amount of iron and protein, sorghum makes these cakes a wonderful vegetarian (and gluten free) option.
Cooking whole sorghum grain takes some patience, but it’s mostly hands off, so it’s easy and well worth the wait. I like to make a batch at the beginning of the week and throw it over salads, toss it into soups right before serving, or enjoy it for breakfast as a hot cereal with almond milk, fruit, and nuts.
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These whole-grain sorghum cakes couldn’t be any easier to make. With carrots, arugula, curry, and a hearty amount of garlic, they pack a lot of oomph. These Curried Sorghum Cakes are definitely weeknight-dinner fare.
- ¾ cup white whole sorghum grain
- 2¼ cups water
- 1 tablespoon olive oil + 1 teaspoon, divided (+ more for cooking)
- 1½ teaspoons kosher salt, divided
- ½ cup minced shallot (about 1 shallot)
- 4 ounces arugula, roughly chopped
- 2 carrots, peeled, and shredded (8 ounces)
- 1½ teaspoons minced fresh garlic
- 2 teaspoons curry powder
- Cracked black pepper
- ¼ cup plain Greek yogurt
- 1 large egg, lightly beaten
- 2 tablespoons minced fresh cilantro
- Greek yogurt lightly sweetened with honey
Bring water, sorghum, 1 teaspoon oil, and ½ teaspoon salt to a boil in a medium saucepan over high heat. Reduce heat to low, cover, and simmer 80-85 minutes until grains are tender and water has been absorbed. Remove from heat, fluff with a fork, and let cool completely.
Line a baking sheet with parchment paper.
Transfer cooked sorghum to a food processor and pulse until the grains are chopped and start to stick together, about 20 one-second pulses; transfer to a large bowl.
Heat 1 tablespoon oil in a skillet over medium until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in arugula and carrots and cook until arugula is wilted, about 2 minutes. Stir in garlic, curry powder, and 1 teaspoon salt, cook until fragrant, about 30 seconds; season with pepper. Add arugula mixture to bowl with sorghum and toss to combine; wipe out empty skillet.
Add ¼ cup yogurt, egg, and cilantro to sorghum-arugula mixture and stir to combine. Divide mixture into 8 portions (¼ cup each) and pack into firm ½-inch-thick cakes. Transfer cakes to prepared sheet and chill until firm, about 30 minutes or up to overnight.
To bake the sorghum cakes:
Heat oven to 350°F. Coat a baking sheet with nonstick spray then transfer chilled cakes to sheet. Coat tops of cakes with nonstick spray and bake 15 minutes. Flip cakes and bake 10–15 minutes more until edges are crisp and cakes are cooked through.
To fry the sorghum cakes:
Heat oven to 200°F and set wire rack inside baking sheet.
Heat 1 tablespoon oil in skillet over medium until shimmering. Gently lay 4–6 cakes in skillet and cook until golden brown and crisp on both sides, about 5 minutes per side. Transfer cooked cakes to prepared sheet and keep warm in the oven. Repeat with remaining cakes and additional oil.
Serve cakes with a dollop of lightly sweetened greek yogurt, cilantro, and scallion greens.
Additional oil listed in ingredient does not have a specified amount due to which cooking method you choose to use. If you choose to cook on the stove top in a skillet, you will need 2–3 more tablespoons oil.
To quicken cooking time, cook sorghum up to 3 days in advance.
Store cakes in an airtight container, refrigerated, for up to 5 days.
Cooking and prep time do not include chilling or cooking of sorghum due to being hands-off time.