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1 cup / 240 ml milk
3 tablespoons clarified butter or olive oil
1 small shallot, minced
1 1/2 teaspoons fine grain sea salt
3/4 cup / 5 oz / 145 g semolina flour
1 1/2 cup / 2 oz finely chopped kale (remove stems first)
1/3 cup / 20 g grated Gruyere cheese
1 1/3 cups / 150 g cooked millet*
30 basil leaves, chopped
3 large eggs
2 cups / 140 g whole wheat panko (or dried bread crumbs)
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