nutritional information

Per Serving (2 fritters):

  • 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
Gluten-Free

Millet Fritters with Feta, Spinach, and Golden Raisins

Millet Fritters with Feta Spinach and Golden Raisins

Serves 6

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

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comments

Mine fall apart all the time. So I've started cooking the onion and garlic until soft, and mixing that with all the other ingredients, and then shaping them and baking them, just until they are golden or warmed through. This works far better than trying to flip them in a pan. Rice would probably work as a sub, but if you want to stay true to the recipe try baking them.

Lisa - 2016-04-25 18:41:49

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!

KG - 2015-12-21 00:21:44

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

Denyse - 2015-12-11 01:32:35

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

Brad Sven - 2015-07-11 15:56:20

Delicious

Aggie - 2015-06-09 08:42:18

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

susan sobon - 2015-06-02 01:41:47

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.

Lisa S - 2015-05-12 22:00:50

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

allison - 2015-04-04 21:32:17

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. ;)

Susie - 2015-03-01 22:04:13

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

Elizabeth - 2014-10-04 00:38:14

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.

Piesie - 2014-08-01 23:17:32

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.

Alice Wootton - 2014-07-27 10:07:21

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

Carole - 2014-07-24 18:45:29

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.

Angela - 2014-07-24 17:02:48

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)???

Alice Wootton - 2014-07-24 16:54:34