Green Herb Millet and Feta Fritters with Garlic Hummus, Roasted Almonds and Pea Shoots

, from Issue #80. September, 2018
Photography by Sarah Tuck.
Green Herb Millet and Feta Fritters with Garlic Hummus, Roasted Almonds and Pea Shoots

These pretty green fritters are both healthy and delicious, and a wonderful way to enjoy the quick (and addictive) hummus.


½ cup uncooked millet
½ head broccoli, roughly chopped
1 cup roughly chopped soft herb leaves (I used coriander, mint and basil)
finely grated zest of 1 lemon
sea salt and freshly ground black pepper
½ teaspoon chilli flakes
2 eggs, size 7
¼ cup cornflour
100 grams feta, crumbled
¼ cup rice bran or coconut oil
Quick garlic hummus
400-gram tin chickpeas, drained
2 tablespoons tahini
¼ cup extra virgin olive oil
2 cloves garlic, crushed
1 teaspoon ground cumin
sea salt and freshly ground black pepper
2-3 teaspoons freshly squeezed lemon juice
1 tablespoon lemon oil
To serve
roasted almonds, chopped
½ cup pea shoots or fresh coriander


Fritters: Heat a saucepan over a medium-high heat. Add the millet and stir for 1 minute then add 1 cup of water and bring to the boil. Reduce the heat to low, cover and simmer for 15 minutes or until the water is absorbed. Set aside, covered, for 5 minutes. Fluff the grains with a fork, transfer to a large bowl and allow to cool.

Put the roughly chopped broccoli in a food processor with the herbs and lemon zest and whizz until the broccoli is finely chopped.

Tip the broccoli into the cooked millet, season well with salt and pepper and add the chilli flakes. In a separate jug whisk the eggs and cornflour together until smooth. Crumble in the feta and stir to combine. Stir the egg mixture through the millet and broccoli and leave to sit for 15 minutes. Heat half the oil in a large frying pan (add more as you need it) and cook the fritters in batches for 2-3 minutes each side until cooked through. Drain well and serve topped with garlic hummus, roasted almonds, and pea shoots or coriander.

Garlic hummus: Put the chickpeas in a food processor with the tahini, olive oil, garlic and cumin. Whizz to form a thick paste. Add sea salt and black pepper to taste, and lemon juice, and pulse to combine. If you prefer a thinner texture you can add 1 tablespoon water at this point. Store in a covered container in the fridge for up to a week. Remove from the fridge 15 minutes before serving. Drizzle with lemon oil to serve. Makes 14-16