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.