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.

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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.

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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!

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

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