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 crispy edges that will appeal to kids and adults alike.
Time: 1 hour
- 1 pound sweet potatoes
- 1 cup millet
- 2 cups water
- 1/4 cup parsley, minced
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, or 2 t dried
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg
- oil, for frying
- Aioli, ketchup or hot sauce
- Preheat the oven to 400° F, and 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.
- 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. When millet is done, add to the sweet potato, parsley, garlic, sage, salt, pepper and egg. Stir and mash with your hands until the mixture holds together.
- Use an oiled half cup measure or 8 ounce ice cream scoop to form 1/2 cup portions of the millet mixture. Flatten them gently into 3/4 inch thick patties, place on an oiled plate, and chill until time to cook.
- Coat a large frying pan with oil, then heat until very hot. Carefully place the cakes in the hot pan. Reduce the heat to medium. 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 cooked through. They will be firm to the touch.
- Serve hot with sauces of your choice.
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