Herb Millet Cakes with White Bean Arugula Salad

There’s something so satisfying about turning humble pantry staples into a feel-good meal that actually makes you feel good.

These Herb Millet Cakes with White Bean Arugula Salad are a Dirt on Vegetables favorite—simple, nourishing, and full of texture and flavor.

Think crisp, herby patties with golden edges paired with a bright, lemony salad tossed with creamy white beans. It’s light enough for lunch, sturdy enough for dinner, and endlessly versatile—top it with a poached egg, tuck it into a wrap, or serve it with soup on the side.

This is the kind of meal that quietly wins over even the millet skeptics—proof that plant-powered doesn’t have to mean complicated. It’s all about balance: a little crisp, a little creaminess, a lot of satisfaction.

If you make these, tag me—I’d love to see your twist! And if you’re looking to bring more plant-forward meals into your weekly rhythm, check out my seasonal guides or book a one-on-one session. Your next favorite meal might be simpler than you think.

Herb Millet Cakes with White Bean Arugula Salad

Ingredients:

• 1 cup cooked millet (cooled)

• 1 egg

• 2 tbsp chopped parsley or dill

• 1 grated carrot

• 1 garlic clove, minced

• Salt & pepper

• Olive oil for pan-frying

Salad:

• 1 can white beans, rinsed and drained

• 3 cups arugula or mixed greens

• 1/4 red onion, sliced thin

• Juice of 1 lemon

• 1 tbsp olive oil

Instructions:

1. Mix millet cake ingredients and form into patties.

2. Pan-fry in oil over medium heat until golden and crisp.

3. Toss salad ingredients in a large bowl and plate alongside warm millet cakes.

Protein: ~14–16g per serving

Optional add-on: Poached egg or grilled salmon on top