Sprouted Millet Spinach & Feta Fritters

Transport to the idyllic Greek Isles with this sprouted twist on spanakopita, a classic Greek appetizer. They're gooey, cheesy, crispy, sprouted goodness!
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40 minutes
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16 Fritters
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Enjoy with tzatziki and good friends.
Sprouted Millet Spinach & Feta Fritters

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 – 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; you can chop the veggies and cook the millet a day ahead to minimize prep time, or you can also prepare and fry the full patties ahead of time, then simply reheat in a frying pan (or toaster oven) to crisp them up again when you’re ready to eat.

Sprouted Millet Spinach & Feta Fritters
Sprouted Millet Spinach & Feta Fritters
Sprouted Millet Spinach & Feta Fritters

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. 

Sprouted Millet Spinach & Feta Fritters

Transport to the idyllic Greek Isles with this sprouted twist on spanakopita, a classic Greek appetizer. They're gooey, cheesy, crispy, sprouted goodness!
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 16

What You'll Need:

  • 1 ½ cups cooked Second Spring Organic Sprouted Millet (about ½ cup dry)
  • 1 small onion
  • 2 clove garlic
  • 2 tsp oil (divided)
  • 5 cups chopped spinach
  • ¼ cup chopped fresh parsley
  • ½ cup crumbled feta cheese
  • ½ cup grated parmesan cheese
  • ½ cup plain breadcrumbs (can be gluten free, if needed)
  • 1 egg
  • salt and pepper to taste

How To Make It:

  • Cook sprouted millet according to the package. Once cooked, drain, rinse well in cold water and set aside.
  • Chop the onion very finely and mince the garlic. Remove the stems and roughly chop spinach and parsley.
  • Add the spinach to a clean non-stick pan on low-medium heat and wilt, about 3 minutes. Remove spinach from the pan and squeeze with paper towel to remove some moisture. Quickly chop the spinach again to seperate it.
  • Add onion, garlic, parsley and 1 tsp of oil to the pan on low-medium heat until softened, about 7 minutes.
  • Measure 1 ½ cups of the cooked sprouted millet into a large bowl with all the remaining ingredients except oil and mix until well combined. The mixture should hold when pressed together. If it is too wet, add more breadcrumbs a little at a time.
  • Take small handfulls of the mixture and pack into tight patties about ¼ inch thick. Fry with 1 tsp oil on medium heat until the outside is brown and crispy, about 3 minutes per side. Serve immediately, with tzatziki if desired.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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