This recipe uses hulled millet, which has had its hard, indigestible outer skin removed.
1 cup millet, hulled – 9 points
3 eggs – 3 points
½ cup flour – 2 points
¼ tsp cayenne pepper – 0 points
1 tsp salt – 0 points
1 small onion, finely chopped – 0 points
1 small bunch cilantro/coriander, chopped – 0 points
3 tbsp margarine – 3 points
3 tbsp extra virgin olive oil – 9 points
2 cloves garlic, minced (or to taste) – 0 points
1/4 cup finely diced carrots (or to taste) – 0 points
1/4 cup finely diced bell pepper (or to taste) – 0 points
Soak the millet for at least 7 hours or overnight.
Rinse the millet. Combine 3 cups of water and ½ teaspoon salt along with the drained millet in a pan. Bring to the boil, reduce the heat and simmer, covered for about 15-20 minutes or until all the liquid is absorbed.
Leave the millet to cool down slightly.
Blend the eggs with the flour and seasonings and fold in the millet, onion and coriander.
Form the mixture into patties and lightly fry them in a mixture of butter and olive oil.
26 points total
4 servings – 6.5 each
5 servings – 5 points each
6 servings – 4 points each
8 servings – 3.25 points each
