These are really tasty and simple to make. Once you get the hang of it, try some variations. For example, decrease the dried cranberries and add some nuts.
- 1 1/3 cup dry millet
- 3 eggs
- 2 yellow onions
- 2-7 garlic cloves
- 2 tsp dried sage
- 1/2 tsp salt
- 2 cups finely chopped spinach
- 1/2 cup raisins or dried cranberries
- 1/3 cup feta cheese
- ½ – 1 cup breadcrumbs
- 2 tbsp extra virgin olive oil
- Cook the millet: add dry millet to sauce pan. Cover with 3 cups water. Bring to a boil, then turn down heat and let simmer until millet is cooked to your liking – it shouldn’t be crunchy, but should still hold its form. Should be about 30 minutes. When done, drain any residual water.
- While it cooks, prepare other ingredients: dice 2 yellow onions, mince garlic (to taste), and chop spinach.
- Add about two cups cooked millet to mixing bowl. Add the onion, garlic, sage, salt, and 3 beaten eggs. Mix with a good mixing spoon until totally combined.
- Add spinach, raisins, and feta. Mix to combine.
- Add ½ cup of breadcrumbs, mix, and let sit for five minutes so they can absorb some moisture. If, at this point, it is too wet, add more breadcrumbs and mix.
- Heat oil in large skillet at medium temperature. Add dumplings one at a time in nice patties. Let cook until golden brown on bottom, 5-10 minutes. Flip the fritters and cook until second side is brown.
- Serve with sweet thai chili sauce, sriracha, or anything else you think would be tasty!
The inspiration for this recipe is found on this Bob’s Red Mill recipe website, and was contributed by Shauna James Ahern with Daniel Ahern