Ingredients

The following ingredients have 4 Servings
  • 1 cup millet (cooked)
  • 1 cup butternut squash (cooked & mashed)
  • 1 egg (beaten)
  • 1 mini sweet bell pepper (chopped)
  • 1 garlic clove (minced)
  • 1/2 cup onion (chopped)
  • 1/2 cup shredded parmesan cheese
  • 1/2 tsp ground cumin
  • 1 tsp freshly ground black pepper
  • 1/2 tsp Hungarian paprika
  • 1/2 tsp salt
  • 4 tbs all purpose gluten free flour

Instruction

  • Mix all of the above ingredients until evenly combined.
  • Heat a greased (I use olive oil) skillet over medium heat.
  • Spoon out ice cream scoop sized dollops, shape and flatten in your hands & place into your greased skillet. Cook 3-4 minutes each side, or until desired golden crispiness. Repeat with remaining batter.
  • Let cool a few minutes before serving.
  • Enjoy!