Working my way through the farm share, which early in the season is a ton of greens. It has almost looked like I mowed the lawn, picked up the clippings and stuck it in the fridge. So, lots of smoothies and salads, which is a great thing! However, there’s only so much of that one can eat. A stir fry used up a lot of the kale and pak choy stems, but I still had spinach, arugula, mixed lettuce greens and a small head of romaine. I gave away the romaine. There just wasn’t enough salads in the week to eat it all.
The spinach was a small amount, and I had planned to just put it in some eggs. But my Vegetarian Times showed up and I found a recipe just crying for the spinach: Millet Fritters with Feta, Spinach and Golden Raisins.
Almost perfect. As much as I adore the Ingle’s around the corner, well, they don’t carry millet. I checked the bulk aisle, the cereal aisle, the grain aisle, the baking aisle and came up empty. Boo. I always think if only they carried less _______________, which is crap and bad for people, maybe they could carry ______________ instead, but then I realize they wouldn’t sell enough of it to justify having it on the shelves. In the end, people will buy ramen noodles and seafood breading instead of millet or dried porcini mushrooms.
So, some adaption was in order. Here’s my version. I cut the original in half, since it was the two of us. This made four big fritters, which we ate two, saved the other two for tomorrow.
- 1 cup cooked quinoa
- 1/3 medium onion, finely chopped
- 2 small eggs
- 1 clove garlic, minced
- 1/2 tsp. tumeric (it called for sage, which I didn’t have so I just grabbed tumeric)
- 1/2 tsp. good salt. I used truffle salt.
- 1.5 cups spinach, with a little arugula thrown in if you need to use it up, all chopped.
- 1/4 cup panko
- 1-2 tbsp. flour
- 1/4 cup feta
- 1/4 cup raisins
- 1 tbs. olive oil
Mix the quinoa, onion, eggs, garlic, tumeric and salt. Then add the spinach, breadcrumbs, feta and raisins and let it sit 5 minutes. At this point, the recipe said “if fritters still feel wet, add more breadcrumbs.” Well, these needed something to help hold these puppies together, so I threw in some flour.
Also, it should be noted that I heated up the trusty cast iron skillet while I waited for the mixture to meld and just before I was ready to add the fritters, I added the oil. Then, I made them exactly as recommended: 5 minutes a side.
MAN these were delicious! And, you can see in the picture a little fruit salad the kid made to go with it.