My crafting and family life journal

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


  1. Stir together millet, onion, eggs, garlic and sage in a medium bowl.
  2. Stir in spinach, breadcrumbs, feta, and raisins into millet mixture. Let stand for 5 minutes.
  3. If patty mixture still feels to wet to form loose patties add some more bread crumbs.
  4. Shape into 12 q/2 cup patties.
  5. 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.
  6. Repeat with the remaining patties.
  7. Serve with a fresh vegetable salad.

Comments on: "Spinach and Millet Patties" (2)

  1. These sound great! I think I could put to good use the fresh herbs from my balcony garden in these.

    • Enjoy. They have become a favorate in our house. They rank right up there with black bean quinoa bergers at our table.

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