Millet Porridge with Black-Eyed Pea Patties

Millet Porridge with Black-Eyed Pea Patties | Food & Nutrition Magazine | Volume 9, Issue 4
Photography by David Raine | Food styling by Breana Moeller | Prop styling by Brooke Doyle

Black-eyed peas and spices are blended into patties, pan-fried and served with millet porridge in this adaptation of Ghana’s traditional dishes koose and kooko.

SERVING SIZE: 2 patties with ½ cup porridge (294 grams)
PREP TIME: 20 minutes, plus overnight soaking
COOKING TIME: 30 minutes


  • 1 cup millet
  • 2 cups canned black-eyed peas, drained and rinsed
  • ¼ teaspoon red pepper flakes
  • ⅓ cup onion, chopped
  • 1 large egg
  • 1 teaspoon kosher salt
  • ¾ cup cabbage, thinly sliced
  • 3 tablespoons (42 milliliters) vegetable or canola oil, divided
  • 3 1-inch pieces fresh ginger, peeled
  • 1 teaspoon jalapeño, chopped
  • 1 teaspoon black peppercorns
  • ½ teaspoon ground cloves


  1. Place millet in a bowl, cover with water and soak overnight in refrigerator.
  2. In a blender or food processor, add black-eyed peas, red pepper flakes, onion, egg and salt and process until smooth. Pour into a bowl, add cabbage and mix well.
  3. To a large skillet over medium-high heat, add 1 tablespoon oil. Use a ¼-cup measuring cup to scoop and pour batter into skillet, making 4 patties.
  4. Cook 3 minutes, then flip and cook 3 minutes or until golden brown.
  5. Remove patties from pan and place on a paper towel-lined plate; cover with foil to keep warm. Add 1 tablespoon oil to skillet and repeat until batter is gone, making 12 patties.
  6. Drain and rinse millet in a sieve.
  7. In a blender add millet, 1 cup water, ginger, jalapeño, black peppercorns and ground cloves. Process until smooth.
  8. Strain mixture into a bowl through a sieve.
  9. In a small pot, bring 2 cups water to a boil. Add millet mixture, lower to simmer and whisk constantly for 5 minutes to prevent lumps from forming.
  10. Serve ½ cup porridge with 2 black-eyed pea patties.

Cooking note: Use habanero or spicier pepper in place of jalapeño, if preferred. Millet porridge may thicken as it rests. To thin out, add water 1 tablespoon at a time and whisk to desired consistency.

NUTRITION PER SERVING: 253 calories, 10g total fat, 1g saturated fat, 31mg cholesterol, 576mg sodium, 34g carbohydrate, 5g fiber, 1g sugar, 8g protein, 230mg potassium, 158mg phosphorus

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Abbie Gellman
Abbie Gellman, MS, RD, CDN, is a New York City-based registered dietitian and chef. Check out her site and blog and connect with her on Facebook, Instagram, and LinkedIn.