These sprouted millet spinach and feta fritters are sure to be a crowd pleaser! The inside is soft and gooey like a spanakopita (traditional Greek pastry filled with spinach and feta cheese), and the outside is like those crispy little bits of cheese that stick to the pan. The delicate texture of the sprouted millet gives these the perfect structure with no sogginess, and it’s subtly sweet taste balances the salty cheese and savoury spinach and onion. Honestly, they barely made it out of the pan because we polished off the whole batch in about 5 minutes flat!
You could eat these on their own as an appetizer, or they would be a delicious addition to green salads. These can be easily prepared ahead of time by chopping the veggies and cooking the millet a day ahead, or prepare and fry the full patties ahead of time. If preparing ahead, store in the fridge overnight and simply reheat in a frying pan (or toaster oven) to crisp them up again when you’re ready to eat.
The key to soft but not soggy fritters is that you want the ingredients to hold firmly when you pack it together. It should make a cohesive patty, not have pieces crumble off or be so wet that parts of it stick to your hands. To help with this, make sure you drain the millet completely, and blot the spinach to get rid of extra moisture. If the mixture is still too wet, just add breadcrumbs a little at a time. Make sure you pack the patties in tightly to ensure they hold together when you flip, and if you’re cooking in batches, make sure there is still oil in the pan to get that beautiful crispy exterior.