A great way to use up leftover millet or create a gluten free breakfast patty.
Author Becky's Mindful Kitchen
Ingredients
Cooked milletthe millet I used was from a leftover dish that included cream and a mixture of cheeses all from grass fed cows
Greens: kalechard, spinach...your choice!
Eggs
Unrefined sea salt
Fresh Pepper
Some whole milkcream-optional
Shredded cheese optional
Baconham, etc optional
herbs or spices of choice
Instructions
Using a food processor or a handheld immersion blender I blended the millet and then added the greens and spices and cheese (taste at this point and adjust seasoning) beat in an egg or two and form into a patty.
In a cast iron skillet heat up some avocado oil, lard or butter and coconut oil and cook the millet cakes until lightly browned on both sides. Or you could broil them or bake at 425 in the oven until browned. I served these with hollandaise sauce with cayenne.