Instructions

1. For Cilantro Chutney topping, combine cumin seeds, mustard seeds, 1 cup of the diced onions, the cilantro, coconut, ginger, serrano chiles, a pinch of sea salt, and lemon zest and juice in a blender. Blend on high until smooth. Add water as needed to achieve a thick paste. Set aside.
2. Preheat the oven to 350° F.
3. Place the vegetable stock in a medium saucepan and bring to a boil over high heat. Add the millet and bring the mixture back to a boil. Reduce the heat to medium and cook, covered, for 20 minutes, or until the millet is tender.
4. Place the second chopped onions in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, curry powder, and crushed red pepper and cook for another minute. Add the miso, tomato puree, and nutritional yeast, if using, and mix well. Add the millet, season with salt, and mix well.
5. Line a baking sheet with parchment paper. Using an ice cream scoop or a ¹/₃-cup measure, shape the millet mixture into 12 round cakes. Place the cakes on the prepared baking sheet, and bake for 15 minutes.
6. To serve, spoon some of the Red Pepper Coriander Sauce onto a plate and top with two of the millet cakes. Spoon a dollop of Cilantro Chutney on top of each millet cake.