Millet Fritters with Feta, Spinach, and Golden Raisins Recipe | Vegetarian Times Skip to main content

Millet Fritters with Feta, Spinach, and Golden Raisins

Inspiration travels fast in the blogosphere. A fritter recipe by 101 Cookbooks blogger Heidi Swanson was the starting point for these patties by the Aherns.

Ingredients: 

Ingredients: 

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2 cups cooked millet
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1 medium onion, chopped (1 ½ cups)
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3 large eggs, lightly beaten
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2 cloves garlic, minced (2 tsp.)
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1 tsp. finely chopped fresh sage, or
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½ tsp. dried sage
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½ tsp. kosher salt
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2 cups finely chopped fresh spinach
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½ cup gluten-free breadcrumbs, plus more if needed
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⅓ cup feta cheese
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½ cup golden raisins
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2 Tbs. olive oil

Instructions: 

1. 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 12 1/2-cup fritters.

2. 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.

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Nutrition Information: 

Calories: 
253
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
Yield: 
Serves 6

Comments on this Recipe

I just made these today, they are easy and OH SO Delicious!!!! I made sauces to top them with, but plain was the best. The raisins are a genius addition. These will be a staple in my kitchen from now on. I haven't been this excited about a new recipe in a very long time.

Excellent! My local Whole Foods was out of millet, so I made with bulghur wheat, and substituted whole wheat crumbs for gluten-free ones.

My grocery store did not have millet either, so I tried it with quinoa. I ended up adding a little flour (like a tablespoon or two) to help hold it together and it worked great!

These were really good. I made a spinach pesto to top them..but they were good without. I think this recipe could easily be changed and still be good..like add cilantro and top with salsa.

Nom Nom! So good and so easy. I didn't have all of the ingredients so I substituted quinoa for the millet, collard greens for the spinach, basil for the sage, and monterrey jack for the feta. They were delicious!! I served them with corn relish for dinner and had the left overs for breakfast with poached eggs.

Delicious! I substituted farro for millet. Made a sandwich w/ spinach and mayo. My 9 yr old daughter asked for seconds!

These fritters go with EVERYTHING...salsa, grilled veg, baby spinach, etc! They freeze, and more importantly, 'thaw' well. The fritters are satisfying, packed with flavor and have flexibility for incorporating those waining vegetables/leftovers in the crisper drawer of fridge. Triple the recipe and keep them at the ready to pop in the microwave or ready to thaw.

Like a few other commentators I substituted cooked black quinoa for the millet and asparagus & kale for the spinach. The asparagus & "russian kale" were the first pickings of local farmers. The sage came from my front yard. The gluten free bread crumbs were a bit hard to find, even at my local food coop. But a large grocery store had them, in two different varieties! I chose the variety with a bit of pepper in them (actually called "Chicken Coating" but vegan & kosher probably halal too). You might be able to use fine corn meal & some brown rice flour. These freeze well if cooked properly. Microwave to defrost & then heat in the microwave. With horseradish mustard, some greens, and if you want some asiago a wonderful luncheon meal with vegetable soup.

I made these and they turned out great! One of the best dishes I'v already made. It seems like some kind of sauce would be great with them too.

I made mine with quinoa, and Ener-G Egg Replacer instead of the eggs. I also went for Asian inspiration, and omitted the raisins, added sriracha, and used cilantro in place of sage. Delicious! It took some extra squeezing during the forming stage, and a little patient re-forming after flipping them, but they are delicious! Two patties for dinner tonight, and I'm excited about my brown-bag lunch for the entire work week!

Is it alright to use millet cooked the day before or should I cook it the day of?

This were very tasty and gobbled up by my family. My only complaint is it is hard to keep them from falling apart while cooking and it is difficult to cook them evenly.

These were great! I used goat cheese instead of feta because that's what was on hand. http://instagram.com/p/dkwb0YHNo_/

Just made these and they turned out great! Not sure if I went wrong somewhere but this recipe did not yield twelve 1/2 cakes, rather six 1/2cup cakes. Used black raisins because they were on hand, and frozen spinach (which I just added without thawing). Finally like others I found it hard to keep these cakes together. To make them a bit more 'solid' I fried them as directed, and then baked them for 15 minutes on 400 degrees in my toaster oven. This was my first time using millet and I am impressed.

Try it!

How is it vegetarian with eggs in them?

To make them hold better I would either use soaked in milk (or rice milk) a slice of bread which I would use instead of breadcrumbs; or add a tablespoon of yoghourt/creamfraiche; Or would replace breadcrumbs with wholemeal flour.... I personally avoid eating bread (unless I make it myself), so think I will experiment with oats... ;-))

What could I use instead if millet, I have everything else.

Outstanding. Thank you for this recipe; these are incredibly good! I made them EXACTLY AS WRITTEN, except that I used breadcrumbs with gluten. I had no problem with them staying together. I did let them sit in the refrigerator for an hour before cooking them just because I had to push back my supper time; maybe that helped. Make sure pan and oil are hot before putting them gently in the pan, and that one side is nice and deep brown before you turn them...and use a big turner. Outstanding flavor, and I will definitely be making these often. (Oh - and I only found millet after asking a grocery store employee where is was. I'm glad I did, because it has such a wonderful nutty flavor.)

Nandan, if it has no meat/poultry then it's considered vegetarian. If any animal products are used (cheese, honey, butter, eggs, meat, etc…) then it's considered vegan. I think these look fabulous. I wonder, do they taste sweet (with the raisins)???

Delicious! And to those who question whether the recipe is vegetarian due to the fact it contains eggs, please remember, there are roughly 5 types of vegetarians. Many of them do eat eggs and/or dairy products. Vegans, the most stringent of the vegetarian group, do not consume any animal products or by-products. Only you can decide which group you fit into. It is somewhat disrespectful to question the inclusion of items which may be acceptable to others. If you are vegan, and don't wish to use those items, your local health store can direct you to an appropriate substitute.

They look like risotto cakes. Not a fan of raisins in stuff like this. Would have to omit those.

I had never cooked or eaten millet before so I was delighted with these! I did have to add another egg to get the patties to bind better. I think my mistake was that I used millet that I had just prepared and was still hot. Next time, I'll try cooking the millet the day before and then using it cold before mixing with the other ingredients. I actually saved half of the mixture and just sautéed it in the skillet (without making patties) for a fabulous breakfast. It tasted great! This recipe will definitely be in our regular rotation.

These were good. The only changes I made were to use swiss chard instead of spinach, and to use Italian bread crumbs (with gluten) instead of plain, non-gluten type. The mix was sticky, but firmed up after cooking on the first side.

Eggs are not vegetarian, come on. This is one of the reasons I don't spend much time here.

I love these fritters! This evening, I used baby kale instead of spinach. And, always use regular bread crumbs. Millet gives a wonderful nutty flavor. But, I've substituted cooked whole wheat cous cous as well as cooked quinoa with fantastic results. I don't care for the raw onions, and always prepare caramelized onions instead. These are a favorite in my kitchen! Note: if you are vegan, then, of course, no eggs. But, many vegetarians consume eggs. This is Vegetarian Times, not Vegan Times. ;)

Eggs are vegetarian. They are not vegan. There are no claims for this to be a vegan recipe.

Does anyone have a problem with these falling apart? Mine always do, and I end up with millet scramble. It's still good, all those flavors work so well together, but I'd like to have fritters. They are more appetizing on the plate.

i too would like to know what could be substituted for the millet. i am not a fan. rice?

Delicious

Please send any vegan, gluten free recipes! Thank you!!!

Millots, is an ingredient I'm not used to cooking. Where do I find them?

I really love these fritters and have made them many times, but I needed to make some adjustments along the way. My initial tries singed the fritters too much and/or resulted in them breaking apart. My changes resulted in making the recipe not gluten-free, but I'm sure it can be backwards (or otherwise) adjusted to fit various preferences. FOR THE MIXTURE: Use brown rice cooked in faux chicken bouillon (can get from Whole Foods) and butter instead of millet. Hand chop the spinach and don't use a processor. Use panko breadcrumbs and double the amount to 1 cup. Can substitute 1/4 inch mozzarella cubes for the feta, for a lovely, gooey change of pace. Can substitute golden raisins for dark ones, but I prefer golden in this recipe. Then, I put together the mixture as instructed and put the bowl (tightly covered) in the fridge for a minimum of 1 hour to overnight. SHAPING & BAKING (yes, instead of pan frying): Preheat the oven to 450 degrees. Use a 1/3 solid-measure cup to shape 12+ fritters instead of a 1/2 cup. Place fritters on an aluminum foil-lined (i.e. release foil, preferred) baking/cookie pan. Bake for 7 to 8 minutes, then carefully flip fritters and flatten a bit with a spatula and return to oven for about 7 minutes more. Both sides should be slightly browned. TRY WITH: Salsa. Homemade sriracha-honey sauce (i.e. honey, sriracha and mayo mixed to own taste and measurements). In a sandwich or pita -- for example, a split, toasted biscuit or toasted Hawaiian roll, topped with a few carrot crinkles and the sriracha-honey sauce slathered on the top and bottom halves of the bread. YUM!