In keeping with the squash theme, you can also try these grilled millet and butternut squash cakes on for size. These little gems are gluten free, high in fiber and vegan-friendly too. For the tomato chutney you can find panch phoron, and Indian spice, at a local Indian specialty market.
These cakes are made with hulled millet and butternut squash and seasoned with curry powder, minced ginger, sea salt, mustard seeds, toasted pine nuts and plenty of fresh cilantro.
The tomato chutney gets much of its flavor from the tomatoes. When you add in the panch phoron, ginger, brown sugar, ground cumin and chili powder, you can bet moms favorite diamonds that your taste buds will be well pleased! Sliced dates or golden raisins add just a hint of sweetness and rounds this dish off perfectly.
You can serve these cakes hot, cold or at room temperature, it's up to you. No matter how you serve them, be prepared for demands for seconds. Better yet, prepare ahead of time and make a double batch!
