1. Line rimmed baking sheet with parchment paper. Combine millet, water, and ½ teaspoon salt in medium saucepan and bring to simmer over medium heat. Reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed, 15 to 20 minutes. Off heat, let millet sit, covered, for 10 minutes; transfer to large bowl.
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 3 minutes. Stir in spinach and carrots and cook until spinach is wilted, about 2 minutes. Stir in garlic, curry powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer to bowl with millet and wipe out now-empty skillet with paper towels.
3. Stir yogurt, egg, and cilantro into millet mixture until well combined. Divide mixture into 8 equal portions, pack firmly into 3½-inch-wide cakes, and place on prepared sheet. Refrigerate cakes until chilled and firm, about 30 minutes.
4. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Gently lay 4 cakes in skillet and cook until deep golden brown and crisp on both sides, 10 to 14 minutes, turning gently halfway through cooking. Transfer cakes to prepared sheet and keep warm in oven. Repeat with remaining cakes and oil. Serve.
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (32%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 53.3mg||16 %|
|Sodium 104.7mg||4 %|
|Potassium 513.7mg||14 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 41.1g|
|Protein 10g||14 %|
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Calories per serving: 333
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