Crusty Millet Cakes With Feta Cheese

Cook the millet in 8 cups rapidly boiling, lightly salted water for 20 to 30 minutes or until tender. Drain the grain in a strainer and let cool. Do not rinse.

Heat 2 teaspoons olive oil in a nonstick skillet. Add the garlic, scallions, bell peppers, and parsley and cook over medium heat until soft but not brown, about 3 minutes.

Combine these vegetables and the millet, cheese, salt and pepper in a large bowl and mix well. Correct the seasonings, adding salt and pepper to taste.

Heat the remaining 1 teaspoon of oil in the skillet. Lightly wet your hands and form 3 inch patties of millet mixture. Cook the patties over medium-low heat for 5 minutes or until crusty and well browned.

Carefully turn the pancakes with a spatula (they're quite fragile) and brown the other side the same way. Add oil as necessary and work in several batches so as not to crowd the pan. Transfer the pancakes to a plate lined with paper towels to drain.

Finished millet cakes can be kept warm on a baking sheet in a low oven, 300 degrees F while you cook the rest, or you can work in 2 nonstick skillets. Chunky tomato sauce would make a nice accompaniment.