Millet Fritters with Feta, Spinach, and Golden Raisins
30 minutes or fewer
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.
- 2 cups cooked millet
- 1 medium onion, chopped (1 ½ 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 gluten-free breadcrumbs, plus more if needed
- ⅓ cup feta cheese
- ½ cup golden raisins
- 2 Tbs. olive oil
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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June 2013 p.32