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.
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Delicious & healthy fritters made with leftovers! Thank you Diane for hosting the party. Have a wonderful day!
ReplyDeleteGlad to have you Ambreen... yes, these fritters are very healthy plus they taste good.
DeleteI have never had millet, but I'd definitely like to try it after seeing your delicious fritters! I like how this recipe uses up leftovers too. This week I've shared a bit of personal history along with a recipe for Turkish Delight Syllabub. Thank you for hosting and have a lovely weekend.
ReplyDeleteMillet is definitely a neglected grain but it is really firm and great for stuffed peppers and fritters. Thanks for coming by April.
DeleteFinally a dish for me :) I LOVE it, and for me it's worth roasting the veggies especially for this dish. Thanks!
ReplyDeleteHave a great weekend and thanks for another party
Do you use millet in Israel? You should try the stuffed peppers too. You can always use veggie sausage in them. Glad you stopped by... always a pleasure.
DeleteI've never had millet, but these sound wonderful :) Thanks for the party, Diane!
ReplyDeleteMost of use haven't had millet and I was a vegetarian for years. Definitely worth checking it out. Really nutritious too. Thanks for coming by Jamie.
DeleteThanks for hosting, Diane! Have a wonderful weekend!
ReplyDeleteJulie @ This Gal Cooks
Glad you can make it with your busy blogging schedule. You are pretty impressive.
DeleteGood Morning Diane,
ReplyDeleteWe would just love your Millet Fritters and I can't wait to taste them. Hope you have a great weekend and thanks for hosting.
Miz Helen
You too Miz Helen,
DeleteAlways good to see you and I really enjoyed your menu planning posts.
Thanks for hosting Diane.... also I hope you will stop by to enter my 2 year giveaway. You were one of my first followers (yes I'm dorky and remember that stuff!) Deb http://debra-ann.blogspot.com/2013/02/happy-2nd-blog-iversarygiveway.html
ReplyDeleteOh, I remember that stuff too. I will stop by. Thanks for coming to foodie friday.
DeleteThanks for hosting Diane and thanks for featuring my Northern Bean & Cremini Mushroom Stew.
ReplyDeleteYou are very welcome... love your stew.
DeleteThose millet fritters look awesome! I love how simple and flexible they are. I've shared a recipe for using up leftover bits of pie dough - by making mini chocolate pudding pies. It's gluten, sugar and allergy free :) Thanks for hosting!
ReplyDeleteLove using leftovers... have you tried millet. It is gluten free.
DeleteI've never made fritters with anything but potatoes. Those look pretty appetizing though!
ReplyDeleteAnything that will bind together with an egg becomes a fritter in my house... experiment. It is a really good way to use leftovers.
DeleteThese fritters make for a knockout use of leftovers, Diane.
ReplyDeleteThank you for the party!
Thanks Michelle... don't you love when you put together a thrifty inspired lunch.
DeleteHi~I have never made fritters before but I will definitely try them now:) Lynn H @ Turnips 2 Tangerines Thanks for another great party!
ReplyDeleteI love this so many folks who haven't tried millet or fritters... how you like them? I am always looking for something different and healthy. Thanks for stopping by Lynn.
DeleteThank you for hosting, Diane! I hope you have a wonderful weekend.
ReplyDeleteGreat to see you hear Kitty.
DeleteThanks for hosting! I've not tried millet yet, I've just gotten into using quinoa! Now, if I could just get the rest of my family on board.
ReplyDeleteMy kid's doctor has alway reminded me that you have to expose someone to a food up to 10 times before they are comfortable with it. Quinoa took a while for my family, but now it isn't strange anymore because I've cooked it so often. Millet definitely got some looks but i will work it in to our menu.
DeleteThanks for hosting this great party! I'm hosting a party this week too and you're invited! come on over! http://thepinjunkie.blogspot.com/2013/02/friday-link-party-4.html
ReplyDeleteHi Bonnie,
DeleteI didn't catch your comment until this morning. Is your party a regular weekly? If it is I will add it to my list. Thanks for stopping by.
I've been wantint to do something with millet so Thanks! so much for this recipe. :) P.S. love your background.
ReplyDeleteIt has become my favorite winter grain. You should check out my Moroccan stuffed peppers you can make them with or without meat and they are stuffed with millet.
DeleteThis looks really good! I've never used millet for anything. I'll have to give it a try! Thanks for sharing!
ReplyDeleteShannon,
DeleteYou'll be surprised by it. I think it works better in baked dishes than rice.
I have not used millet that much, but am intrigued to try it more, especially for a simple breakfast like you've made here. Thanks for sharing on Hearth & Soul Hop. :)
ReplyDeleteI hope you get a chance to try it before the winter is over. It is a really warming comforting grain.
DeleteThey look yummy! I would love to have you share this on The Creative HomeAcre Hop today :)
ReplyDeletehttp://www.theselfsufficienthomeacre.com/2013/02/the-creative-homeacre-hop-4.html
What a great recipe! Have a great week and thank you so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen