Fritters are a thrifty and delicious thing to make with leftover grains. Millet, rice, barley, potatoes pretty much anything starchy mixed with an egg and whatever leftover vegetables you have on hand, and Voila... you have a healthy vegetarian lunch or dinner.
These millet fritters were born from leftover millet from making my Moroccan Stuffed Peppers and leftover vegetables from my Maple-Sugared Squash & Brussels Sprouts.
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| Millet Fritters |
Millet Fritters
by Diane Balch
simplelivingeating.com
preparation: 5 minutes Serves: 4
Ingredients:
2 tablespoons of olive oil
1 egg beaten
1 cup of cooked millet
1/2 of leftover roasted vegetables (I used squash and brussels sprouts.)
1 teaspoon of fresh chopped parsley
salt and pepper to taste
Directions:
1) Heat olive oil in a large skillet, cast-iron is best, to medium high heat.
2) Mix all the ingredients together. If the millet is leftover make sure you smooth out any chunks.
3) Make tightly packed patties. Approximately 2 tablespoons of mixture per patty.
4) Fry until golden brown about 5 minutes per side.
5) Garnish with sour cream or plain Greek yogurt.
From: The Cookbook Project
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