Ingredients
Scale
- 1 cup low sodium vegetable or chicken broth
- ½ cup millet (dry)
- 2 teaspoons avocado oil (or other heat-tolerant vegetable oil)
- ¼ cup finely chopped shallot or onion
- 1 carrot, peeled and grated
- 1 clove garlic, finely chopped
- A couple sprigs of fresh thyme leaves (or 1/4 teaspoon dried thyme)
- 3 ounces (3 cups) kale or baby spinach, chopped
- Kosher salt
- 1 large egg plus 1 egg white
- 1/2 cup shredded Italian cheese (optional)
- 2 teaspoons avocado oil (or other heat-tolerant vegetable oil)
Instructions
- Bring the broth to a boil in a small saucepan and add the millet. Cover, reduce to a simmer, and cook until soft, 15-20 minutes. Transfer the cooked millet to a large bowl.
- Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add the shallot or onion, carrot, garlic and thyme and cook 2-3 minutes until partially softened. Add the kale or spinach and season it with a pinch of salt. Cook until wilted, another 2-3 minutes. Transfer the mixture to the bowl with the cooked millet and let it cool for a few minutes. Add ¼ teaspoon salt, the egg, and egg white and stir to combine. If desired, stir in the shredded cheese.
- Form the mixture into 12 – 16 patties (about 2 tablespoons each), compacting them well so that they hold together. Heat 2 teaspoons oil in the skillet over medium heat. Add half of the patties to the pan and cook until golden brown, about 4-5 minutes. Flip and cook another 4-5 minutes on the second side. Remove from pan. Heat another 2 teaspoons oil and cook the remaining patties.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2016, Sumptuous Spoonfuls and The Foodie Physician. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. Recipe is from Natural Baby Food cookbook by Dr. Sonali Ruder (The Foodie Physician).