Crispy Millet and Sweet Potato Cakes
Introduction
Introducing today's delightful vegan side dish: Crispy Millet and Sweet Potato Cakes. These little gems are not only a pleasure to look at but also a festival of flavors and textures that make them a perfect side dish or a light meal on their own.
Ingredients
- 1 cup millet, rinsed and drained
- 2 cups water
- 1 large sweet potato, peeled and grated
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp chopped fresh coriander
- 2 tbsp olive oil, for frying
Instructions
- In a medium saucepan, bring millet and water to a boil. Reduce heat, cover, and simmer for 20 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
- Fluff the cooked millet with a fork and allow to cool slightly.
- In a large bowl, combine the cooled millet, grated sweet potato, red onion, garlic, cumin, paprika, salt, and pepper. Mix well to combine.
- Stir in the chopped coriander.
- Form the mixture into small patties.
- Heat olive oil in a large skillet over medium heat. Fry the patties for about 4-5 minutes on each side or until golden and crispy.
- Serve hot with your favorite dipping sauce or a side salad.
Serve these Crispy Millet and Sweet Potato Cakes as a novel addition to your meal, impressing guests with their unique flavors and textures. Perfect for any occasion, these cakes are sure to become a new favorite!
Nia
Nutritionfacts | Calories: 150 per serving, Fat: 5g, Carbohydrates: 23g, Protein: 4g |
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Preparation Time | 45 minutes |
Allergy Information | None |