Ingredients

• 2 cups Hulled Millet cooked *
• 3 Eggs (large-sized)
• 1 Yellow Onion peeled and chopped
• 2 Garlic cloves, peeled & chopped
• 1 tsp Sage fresh & finely chopped (or 1/2 tsp dried)
• 1/2 tsp Kosher Salt
• 2 cups Spinach chopped
• 1/2 cup Golden Raisins
• 1/3 cup Feta Cheese
• 1 cup Gluten Free Breadcrumbs
• 2 Tbsp Extra Virgin Olive Oil

Instructions

1. Making the fritter dough: Combine the millet, eggs, onion, garlic, sage and salt in a large bowl. Toss together with a rubber spatula (or, really, your hands). When fully combined, add the spinach, raisins, and feta and toss together. Add half the breadcrumbs and combine together. Let the mixture sit for a few moments to give the breadcrumbs a chance to absorb some of the moisture.
2. If you can form the mixture into a small patty, easily, you're done. If the fritters still feel wet, add more of the breadcrumbs, a bit at a time. You should be able to pinch together a bit of the mixture and have it stick together without oozing.
3. Frying the fritters: Set a large skillet over medium heat. Pour in the oil. When it has heated, add 6 or 7 fritters to the skillet, taking care to not overcrowd. Cover the skillet and cook the fritters until the bottoms have browned, 5 to 10 minutes. Flip the fritters and cook until the second side has turned a golden brown, about 5 minutes more. Put the cooked fritters onto a wire rack and cook the remaining fritters.
   
   
   
   Feeds 4 to 6 (makes about 12 fritters).