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Form the millet mix into hockey puck sized patties by rolling them in your hands then flattening them out a bit. Sprinkle them with salt and pepper. In a large skillet over medium heat, place the olive oil and heat until a drop of water can bounce off it.
Cook the patties over medium to medium-high heat until golden brown, 5-8 minutes a side. Flip them at least once during the process. I like mine lightly golden, but you may like yours a bit darker and crispier, it’s up to you. Serve immediately.
These wonderfully nutty little patties were an excellent side dish for the stuffed pork chops I made last week. They are cheesy but not greasy and the unique texture really added to the experience. I really loved how these turned out and am looking forward to making them again.
If you are looking for that perfect side dish, check out the selections on my Veggies and Sides board on Pinterest.
Follow Lori’s Culinary’s board Veggies & Sides on Pinterest.