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

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.

June 2013 p.32

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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.)

Jackie - 2014-03-22 23:26:01

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

Donna Darling - 2014-03-21 17:57:35

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... ;-))

Natasha - 2014-03-21 08:12:11

How is it vegetarian with eggs in them?

Nandan - 2014-03-21 01:02:24

Try it!

Ralph - 2014-03-20 21:52:42

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.

Stefanie Fisher - 2013-11-25 06:26:06

These were great! I used goat cheese instead of feta because that's what was on hand.

carissa - 2013-08-31 05:48:04

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.

Jennifer Marschel - 2013-08-15 17:45:45

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

Zoe - 2013-07-28 20:15:17

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!

Erica - 2013-06-24 02:12:41

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.

Steve - 2013-06-22 21:11:19

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.

Harvey - 2013-06-12 01:18:40

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.

david p - 2013-06-08 01:08:58

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

Kyla in Fl - 2013-06-03 02:00:43

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.

Katie in AL - 2013-05-27 15:06:54