- 1 cup millet
- 1/2 cup nuts or seeds, ground to a fine powder
- 2 tablespoons arrowroot or other starch
- 1 cup finely chopped broccoli, asparagus or kohlrabi
- 1 cup grated carrot
- 1 cup chopped mushrooms (optional)
- 1 cup finely chopped celery or bell peppers
- 1/2 cup finely chopped black or green olives
- 2 cloves garlic, minced
- 2 to 3 tablespoons olive oil
- 2 vegetable bouillon cubes (1 cup size) or 1 1/2 teaspoons miso
- 1 tablespoon tamari, liquid aminos or a little more miso
- 2 to 3 tablespoons chopped fresh parsley
- 1 teaspoon dried dill
- 1 teaspoon paprika
- 1/2 teaspoon marjoram
- 1/2 teaspoon dried thyme
- Salt and pepper (optional)
- 1/2 cup chopped nuts (optional)
Preheat oven to 400° F.
Pick through and rinse millet in a fine strainer. Add 2 3/4 cups water and a pinch of salt. Bring to a boil, lower heat to a simmer cover and cook 20 to 25 minutes. Mix the cooked millet, nuts or seeds, and arrowroot together in a large bowl and set aside.
Sauté vegetables in olive oil until just tender. Add remaining ingredients and sauté 1 to 2 minutes more. Be sure that the bouillon cubes get broken up and are mixed well with the vegetables. Allow mixture to cool slightly and add to millet and nut-flour mixture. Mix well and roll into balls using 1/8 to 1/4 cup of mixture for each fritter.
Place fritters on a parchment-lined or lightly greased baking sheet. Bake for 18 to 22 minutes, until lightly golden.
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