Saturday, November 10, 2012

Millet & Sweet Potato Patties

I love millet as another alternative grain to brown rice or quinoa, and these patties are again, so easy and delicious. I make these in advance and freeze them in the shape of a patty then its an easy dinner simply defrost and bake. There also great for lunch leftovers with a salad or on a bread roll. I hope you like the sweetness and spice combination of this little beauty.



1 Large Sweet Potato skin on
4 Cloves Garlic
1 Cup Dry Millet
1/2 Stock Cube
1 1/2 Cup Water
1 Red Onion
1 tbsp Tamari
1 tbsp Curry Powder
2 tsp Sumac
1/2 Bunch Coriander
1/4 Bunch Flat Leaf Parsley
1 tbsp Apple Cider Vinegar

What to do:

Preheat oven to 200 degrees.

To cook millet, wash grains well under running water. Transfer millet to a small saucepan. Add stock cube and water and bring to boil. Make sure the stock cube is dissolved and well incorporated. Simmer for 15-20 min until grain is cooked.

Roughly chop garlic, onion, sweet potato and herbs and place in a food processor add. Blend all ingredients except cooked millet in food processor until the mix is slightly sloppy. Stir in cooked millet. Place 1-2 tbsp amount in the shape of a patty on to a lined baking tray and bake in a hot oven at 200 degrees for approximately 1 hour. Patties need to be golden and crispy on the outside for them to hold together. Allow to stand for 10 min once cooked to prevent them form crumbling.

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