Crispy Millet and Sweet Potato Cakes

Golden, crispy millet and sweet potato cakes on a pastel plate, with vegan aioli, in a minimalistic, softly lit setting.
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

  1. 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.
  2. Fluff the cooked millet with a fork and allow to cool slightly.
  3. In a large bowl, combine the cooled millet, grated sweet potato, red onion, garlic, cumin, paprika, salt, and pepper. Mix well to combine.
  4. Stir in the chopped coriander.
  5. Form the mixture into small patties.
  6. 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.
  7. 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

Additional Information
NutritionfactsCalories: 150 per serving, Fat: 5g, Carbohydrates: 23g, Protein: 4g 
Preparation Time45 minutes 
Allergy InformationNone