Healthy Gourmet Kitchen

Millet Spinach Pea Fritters

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(2 votes)
Millet Spinach Pea Fritters

Millet spinach pea fritters - Green and good: big taste and full of vital substances

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1 hr

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Nutritional values

IN FORM and the German Nutrition Society (DGE) have given this recipe the "Recommended by IN FORM" logo. This logo offers consumers guidance on a balanced diet. Only healthy recipes that meet all the specified criteria are allowed to carry this logo. Further information on the project "Tested IN FORM recipes" can be found here.

If you have a sensitive stomach, you should treat yourself to millet from time to time: The fine grains do not burden the stomach and intestines and the body can digest them easily.

If you like, you can serve an aromatic herb dip with the tasty patties: Mix 8 ounces of low-fat Greek yogurt with a bunch of chopped herbs and a little salt and pepper.

1 serving contains
(Percentage of daily recommendation)
Calorie350 kcal(17 %)
Protein11 g(11 %)
Fat10 g(9 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage6.7 g(22 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E2.1 mg(18 %)
Vitamin K310 μg(517 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.4 mg(29 %)
Folate158 μg(53 %)
Pantothenic acid1 mg(17 %)
Biotin10.5 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C46 mg(48 %)
Potassium661 mg(17 %)
Calcium114 mg(11 %)
Magnesium123 mg(41 %)
Iron7.4 mg(49 %)
Iodine25 μg(13 %)
Zinc2.5 mg(31 %)
Saturated fatty acids1.6 g
Uric acid126 mg
Cholesterol0 mg


5 ¼ ozs Golden millet
8 ozs Peas (frozen; thawed)
6 ozs Baby spinach
2 garlic cloves
3 Tbsps olive oil
3 Tbsps Potato starch
½ tsp cayenne pepper
½ tsp ground Turmeric
½ tsp Garam Masala
2 ¼ ozs Whole Grain Spelt Flour or wholemeal breadcrumbs (3 tablespoons)
How healthy are the main ingredients?
olive oilsaltgarlic clovecayenne pepper

Preparation steps


Rinse millet in a sieve under hot water. Place in a pot and cook in twice the amount of boiling salted water for 15-20 minutes over medium heat. Then let millet cool for 10 minutes.


Meanwhile, cook peas in boiling salted water for 3-4 minutes. Drain, drain and coarsely chop with a blender. Wash spinach, place dripping wet in a large saucepan and cook over medium heat until collapsed, then drain well in a colander, squeezing out some of the remaining liquid. Coarsely chop spinach.


Peel garlic and chop finely. Heat 1 tablespoon oil, sauté garlic for 2 minutes, add spinach, sauté for 2 minutes and season with salt and pepper. Leave to cool.


Stir potato starch with 4-5 tablespoons water until smooth. Mix millet with peas, spinach, pepper, cayenne pepper, turmeric powder, garam masala, smoothly stirred starch and flour to a malleable dough and season with salt.


With wet hands, form 16 patties from the mixture and bake them one after the other: Heat 1 tsp oil in a frying pan. Add 4 patties and fry for 3-4 minutes per side until golden brown over medium heat. Fry the remaining patties in the same way.