Millet Fritters with Feta, Spinach, and Golden Raisins

• 2 cups cooked millet
• 1 medium onion, chopped (1 1/2 cups)
• 3 large eggs, lightly beaten
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. finely chopped fresh sage, or
• 1/2 tsp. dried sage
• 1/2 tsp. kosher salt
• 2 cups finely chopped fresh spinach
• 1/2 cup gluten-free breadcrumbs, plus more if needed
• 13 cup feta cheese
• 1/2 cup golden raisins
• 2 Tbs. olive oil

1. Stir together millet, onion, eggs, garlic, sage, and salt in medium bowl.
2. Stir in spinach, breadcrumbs, feta, and raisins; let stand 5 minutes.
3. If fritters still feel wet, add more breadcrumbs.
4. You should be able to pinch together mixture and have it stick together without oozing.
5. Shape into 12 1/2-cup fritters.
6. Heat oil in large skillet over medium heat.
7. Add 6 fritters, making sure not to overcrowd pan; cover; and cook 5 to 10 minutes, or until bottoms of fritters are browned.
8. Flip, and cook 5 minutes more, or until browned on second side.
9. Repeat with remaining fritters.
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millet, onion, eggs, garlic, fresh sage, sage, kosher salt, fresh spinach, breadcrumbs, feta cheese, golden raisins, olive oil

Taken from www.vegetariantimes.com/recipe/millet-fritters-with-feta-spinach-and-golden-raisins/ (may not work)