Gluten Free, Lunch, Main Course, Snacks, Starters, Uncategorized
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Millet Patties with Spinach, Broccoli and Feta Cheese

millet patties recipe

After a week of soup cooking, I am ready to try out different recipe again! This week, I am sharing this millet patties recipe with you and I hope you like it!

Since I have cooked a big batch of millet last week (for the soups) and I had plenty of left over in the fridge which need to be used up. So I decided to try making patties with them (as I always wanted to make something different with millet other than just use it as a side dish). I love millet as it is a very versatile ingredient, it is also a good source of nutrients and fibre. It takes very little time to cook, I sometimes make ‘fried rice’ with millet instead of rice and it is definitely a popular dish in my family! Millet can be add to salad or soup to make a more substantial meal.

These millet patties are delicious and absolutely a healthy addition to your recipe collection. Just a few notes for this recipe here: you can basically use any vegetable in you fridge (such as cauliflowers, peppers, courgette etc. just to make sure to squeeze out excess water if the vegetable you choose has a high water content), or any cooked left over veggies. Feta cheese can be replace with grated cheddar if you prefer. I can imagine olives, sun dried tomatoes, basil and grated parmesan would work well too.

millet patties recipe


(Makes 12-14)

For the patties: I use British cup (250ml)

  • 1 cup uncooked millet (or 3 cups of cooked millet)
  • 2 cups vegetable stock (or water) (leave out if use cooked millet)
  • 150g feta cheese
  • 1/2 cup sweet corn (frozen will do too)
  • A handful of basil, chopped
  • 3 eggs
  • 1 tbsp. chickpea flour (or rice flour)
  • A large handful of spinach, chopped
  • 1 cup slightly cooked broccoli
  • Squeeze of lemon juice
  • Salt and pepper to taste
  • Olive oil for frying

For the tzatziki:

  • 1 small cucumber, finely shredded
  • 500g Greek style yogurt (or normal full fat yogurt)
  • 1 tbsp. lemon juice (more to taste)
  • Salt

Cook the millet in the vegetable stock according to package instruction. Let the cooked millet cool down a bit, then combine all ingredients in a large bowl and place in the fridge for at least half and hour for the mixture to set. You can prepare the tzatziki in the meantime.

Put shredded cucumber on a colander and sprinkle with sea salt, let it sit for 15 minutes. Then squeeze out the excess water from the cucumber and put them in a bowl. Add the yogurt and lemon juice to the cucumber, mix well and have a taste, it should be slightly tangy so add more lemon juice if desire. set aside for serving.

To cook the patties, use your hands to form the millet mixture into patties (about 1 1/2 heaped tbsp. each, it might be slightly sticky but don’t worry it will firm up while cooking), then fry them on a non-stick pan, in batches with a tablespoon of olive oil, on medium heat. It takes about 3-4 minutes on each side, or until the patties turn golden brown.

Removed the cooked patties on a kitchen paper to absorb the excess oil. Then serve warm with tzatziki.

millet patties recipe



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