1 C. millet (soaked 7-24 hours)
3 C. water
1 tsp. salt
2 shallots, minced
10 baby carrots, minced
1/4 c. parmesian cheese
2 Tbsp. butter

Combine soaked millet, water and salt in a medium sauce pan. Bring to a boil and lower heat to simmer until liquid is absorbed. (approximately 20 minutes)

Mix in remaining ingredients.   Allow to cool.


Shape into patties (really messy) and cook in skillet sprayed with olive oil until golden brown.  Some of mine fell apart because the skillet was not hot enough.


Everyone liked these. They reminded them of the potato pancakes their grandmother used to make.

I baked boneless chicken (in a raspberry honey mustard sauce), and will post that recipe soon!


Molly and I have given up wheat and are eating gluten free.   I’ll let you know how that goes.