Friday, March 30, 2012
Sweet Potato & Millet Cakes
Meals like this are easy and adaptable so if you don't have all the ingredients on hand then don't worry. Instead try the substitutes listed below and make these little cakes your own.
quinoa instead of millet
parmesan or grated haloumi instead of feta
coriander or lime zest (maybe both) instead of the kaffir lime leaves
These type of cakes are great made on a Sunday afternoon ready for the week ahead. Served for lunch alongside some hummus, avocado and brightly coloured salad your work colleagues will be envious.
Trust me!
Sweet Potato Millet Cakes
Makes approx 12
250 gms sweet potato, roughly chopped
1 cup millet, cooked
1/3 cup almond meal
65 gms goats feta, lightly crumbled
3 eggs, lightly beaten
1 Tbs wholegrain mustard
5 kaffir lime leaves, finely chopped
pinch of sea salt
good pinch of pepper
Place the roughly chopped sweet potato into the
bowl of a food processor and whiz until finely chopped
Put the sweet potato into a
medium sized bowl and add the remaining ingredients
Mix really well to combine and allow to sit for approximately 10 mins
Preheat a frypan to a medium heat
Add your oil of choice (I like coconut oil)
Drop spoonfuls of mixture into the frypan
shaping them slightly if you wish
Place a lid on the frypan or a piece of foil over the top and allow to cook for approximately 6 – 8 mins
Flip each cake and cook the other side for approx 6 - 8 mins or until golden and cooked through.
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Yum! I've been making similar ones lately, millet is such an underrated grain.
ReplyDeleteYou are so right about millet being underrated. Quinoa seems to have taken over as I know is the case in my house but when I spied some little grains sitting aimlessly in my pantry I knew they had a good use in these patties. Hope you are well Emma. x
Deletethese look so great, I love the flavors! And good for you too! I have pinned these to try, and if you get a chance, I host a linky party w/ 6 other bloggers, Allergy Free Wednesdays...this would be a perfect submission! And I agree w/ Emma, millet is SO underrated, one of my favorites!
ReplyDeleteHi Tessa
DeleteI shall pop on over and take a look. Thanks for dripping by and making comment.
Hi Sherilyn, love your work! Very easy to make with staples in the pantry, and very yummy too :-) Last night I made Alice Hart's (from her Vegetarian cookbook) carrot fritters, but I modified them by adding some lightly steamed corn kernels. I'll blog about them soon. PS: another overlooked grain/seed is buckwheat.
ReplyDeleteWhat lovely little cakes indeed! I have some leftover quinoa salad that would be perfect to use for these, thanks for the inspiration :)
ReplyDelete