These skillet-browned cakes have a Greek feel to them with the sage, spinach, and golden raisins. Serve with a spicy prepared tomato sauce or dollops of olive tapenade. The recipe will work with other cooked whole grains as well.
YIELD: SERVES 6
2 cups cooked millet
1 medium onion, chopped (1½ cups)
3 large eggs, lightly beaten
2 cloves garlic, minced (2 tsp.)
1 tsp. finely chopped fresh sage, or ½ tsp. dried sage
½ tsp. kosher salt
2 cups finely chopped fresh spinach
½ cup breadcrumbs, plus more if needed
⅓ cup feta cheese
½ cup golden raisins
2 Tbs. olive oil
- Stir together millet, onion, eggs, garlic, sage, and salt in medium bowl. Stir in spinach, breadcrumbs, feta, and raisins; let stand 5 minutes. If fritters still feel wet, add more breadcrumbs. You should be able to pinch together mixture and have it stick together without oozing. Shape into 12½-cup fritters.
- Heat oil in large skillet over medium heat. Add 6 fritters, making sure not to overcrowd pan; cover; and cook 5 to 10 minutes, or until bottoms of fritters are browned. Flip, and cook 5 minutes more, or until browned on second side. Repeat with remaining fritters.
30 MINUTES OR LESS
MAKE IT GLUTEN-FREE Use gluten-free breadcrumbs.
Protein: 8 g
Total Fat: 10 g
Saturated Fat: 3 g
Carbohydrates: 33 g
Cholesterol: 106 mg
Sodium: 317 mg
Fiber: 3 g
Sugar: 10 g