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15.2.13

Millet Fritters: Foodie Friday

Yum
millet fritters


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. 


Millet Fritters
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.




Foodie Friday Features:


From: The Cookbook Project

Chinese New Year dumplings
Chinese New Year 
I've always found cooking Chinese food daunting. This cookbook: Quick and Easy Chinese sounds like a really good place to start learning this wonderful cuisine. 


From: Food Done Light

Northern Bean & Cremini Mushroom Stew
Northern Bean & Cremini Mushroom Stew
This stew is a perfect example of how hearty cooking can be healthy. Mushrooms make a great substitute for meat.

From: The Redhead Riter


Cranberry Lemon Cake with Lemon Glaze
Cranberry Lemon Cake with Lemon Glaze
The tartness of lemon and cranberry just wakes me up and makes me bright in the winter.



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38 comments:

  1. Delicious & healthy fritters made with leftovers! Thank you Diane for hosting the party. Have a wonderful day!

    ReplyDelete
    Replies
    1. Glad to have you Ambreen... yes, these fritters are very healthy plus they taste good.

      Delete
  2. I 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.

    ReplyDelete
    Replies
    1. Millet is definitely a neglected grain but it is really firm and great for stuffed peppers and fritters. Thanks for coming by April.

      Delete
  3. Finally a dish for me :) I LOVE it, and for me it's worth roasting the veggies especially for this dish. Thanks!

    Have a great weekend and thanks for another party

    ReplyDelete
    Replies
    1. 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.

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  4. I've never had millet, but these sound wonderful :) Thanks for the party, Diane!

    ReplyDelete
    Replies
    1. Most 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.

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  5. Thanks for hosting, Diane! Have a wonderful weekend!

    Julie @ This Gal Cooks

    ReplyDelete
    Replies
    1. Glad you can make it with your busy blogging schedule. You are pretty impressive.

      Delete
  6. Good Morning Diane,
    We 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

    ReplyDelete
    Replies
    1. You too Miz Helen,
      Always good to see you and I really enjoyed your menu planning posts.

      Delete
  7. 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

    ReplyDelete
    Replies
    1. Oh, I remember that stuff too. I will stop by. Thanks for coming to foodie friday.

      Delete
  8. Thanks for hosting Diane and thanks for featuring my Northern Bean & Cremini Mushroom Stew.

    ReplyDelete
    Replies
    1. You are very welcome... love your stew.

      Delete
  9. Those 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!

    ReplyDelete
    Replies
    1. Love using leftovers... have you tried millet. It is gluten free.

      Delete
  10. I've never made fritters with anything but potatoes. Those look pretty appetizing though!

    ReplyDelete
    Replies
    1. Anything that will bind together with an egg becomes a fritter in my house... experiment. It is a really good way to use leftovers.

      Delete
  11. These fritters make for a knockout use of leftovers, Diane.
    Thank you for the party!

    ReplyDelete
    Replies
    1. Thanks Michelle... don't you love when you put together a thrifty inspired lunch.

      Delete
  12. Hi~I have never made fritters before but I will definitely try them now:) Lynn H @ Turnips 2 Tangerines Thanks for another great party!

    ReplyDelete
    Replies
    1. I 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.

      Delete
  13. Thank you for hosting, Diane! I hope you have a wonderful weekend.

    ReplyDelete
  14. Thanks 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.

    ReplyDelete
    Replies
    1. My 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.

      Delete
  15. Thanks 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

    ReplyDelete
    Replies
    1. Hi Bonnie,
      I 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.

      Delete
  16. I've been wantint to do something with millet so Thanks! so much for this recipe. :) P.S. love your background.

    ReplyDelete
    Replies
    1. It 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.

      Delete
  17. This looks really good! I've never used millet for anything. I'll have to give it a try! Thanks for sharing!

    ReplyDelete
    Replies
    1. Shannon,
      You'll be surprised by it. I think it works better in baked dishes than rice.

      Delete
  18. 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. :)

    ReplyDelete
    Replies
    1. I hope you get a chance to try it before the winter is over. It is a really warming comforting grain.

      Delete
  19. They look yummy! I would love to have you share this on The Creative HomeAcre Hop today :)
    http://www.theselfsufficienthomeacre.com/2013/02/the-creative-homeacre-hop-4.html

    ReplyDelete
  20. What a great recipe! Have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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