Today was garden weeding and marketing day, so I needed something quick and easy to make for dinner. I ended up making some delicious millet patties with some local feta, fresh spinach and raisins. The cheese gave the dish a bit of saltiness and the raisins countered with pockets of sweet. The entire dish took about 30 minutes to prepare and a serving (2 patties) contains 8 grams of protein, 3 grams of fiber and 3 grams of saturated fat and ~250 calories.
- 2 cups cooked millet
- 1 medium onion, chopped
- 3 eggs, lightly beaten
- 2 cloves garlic, minced
- 1 tsp fresh sage, finely chopped
- 2 cups finely chopped fresh spinach
- 1/2 cup gluten-free bread crumbs (I save leftover pieces of gluten-free loaves that baked for other meals, run them through the food processor and freeze the crumbs for meals like this)
- 1/3 cup feta cheese
- 1/2 cup golden raisins
- 2 tbs olive oil
- Stir together millet, onion, eggs, garlic and sage in a medium bowl.
- Stir in spinach, breadcrumbs, feta, and raisins into millet mixture. Let stand for 5 minutes.
- If patty mixture still feels to wet to form loose patties add some more bread crumbs.
- Shape into 12 q/2 cup patties.
- Heat the olive oil in a large skillet over medium heat. Add 6 patties, cover pan and cook for 5 to 20 minutes, or until the bottom of the patties are browned. Flip and cook 5 minutes more.
- Repeat with the remaining patties.
- Serve with a fresh vegetable salad.