Diet: Vegetarian
Millet is an often-under-appreciated grain and its sweet nutty flavor is perfect in these satisfying cakes. The little yellow grains and deep orange sweet potatoes make a moist, chewy patty with crisp edges that will appeal to kids and adults alike. Serve it with a tasty sauce and a salad and you have a splendid veggie meal.
SERVES: 4
Ingredients
- Sweet potatoes – 1 pound
- Millet – 1 cup
- Water – 2 cups
- Parsley, minced – ¼ cups
- Garlic, minced – 2 cloves
- Fresh sage, minced – 2 TBSP (or 2 TSP dried)
- Salt – 1 TSP
- Black pepper – ½ TSP
- Egg – 1 large
- Oil, for frying
Directions
1. Heat the oven to 400°F.
2. Place the sweet potatoes on a sheet pan, roast until completely soft about 30 minutes. Let cool, then strip off the skins and mash thoroughly in a large bowl.
3. Toast millet in a skillet over medium-high heat or in the oven until golden. Boil water and add toasted millet, return to a boil, lower heat and simmer covered 20-30 minutes, until all the water is absorbed.
4. When millet is done, add to the sweet potato, parsley, garlic, sage, salt, pepper and egg mixture. Stir and mash with your hands until the mixture holds together.
5. Use an oiled half cup measure or 8-ounce ice cream scoop to form ½ cup portions of the millet mixture. Flatten them gently into ¾ thick patties, place on an oiled sheet pan and refrigerate until time to cook.
6. Coast a large frying pan with oil, then heat until very hot. Carefully place the cakes in the hot pan and reduce the heat to medium.
7. Fry for 3 minutes on the first side to brown before turning. Flip the cakes carefully and brown on the second side. Turn every two minutes until the cakes are golden brown and cook through. They will be firm to the touch.
8. Serve hot with your favorite sauce.
Recipe Notes
By Robin Asbell and posted with permission from welcometothetable.coop. Find recipes and articles about your food and where it comes from at welcometothetable.coop