Roasted yam millet patties
These nutritious moist patties are a staple on our catering menus. Millet is alkalizing and has a high amino acid profile. It is also gluten free and soothing to digestion. The batter freezes well. Just thaw and add a drizzle of olive oil to moisten.
Millet is thought to have originated in North Africa, specifically in Ethiopia, where it has been consumed since prehistoric times. There is even mention of millet in the Bible as an ingredient for unleavened bread.
These are inspired by our friend and founder of ‘The Good for You Gourmet’ ~ Laura Moore
Makes 12 patties
Ingredients
1 cup millet
2 cups yams, sweet potatoes or mix of both ~ peeled and chopped
juice of 1 lime
1-2 tsp Sea Salt
1-2 tsp ancho chili powder
1/2 tsp chipotle powder
1/4 cup fresh parsley, minced
2 Tbsp fresh oregano, minced
4 Tbsp olive oil ~ divided
2 garlic cloves, minced
Mindful preparation
Toss yams/potatoes with 2 Tbsp olive oil and 1/2 tsp Sea Salt.
Roast at 400° for 20 mins. – 1/2 hour, until slightly browned and soft.
Dry roast millet until aromatic, add 2 cups water or stock. Bring to a boil place tight fitting lid on and turn down to simmer for 15-20 minutes until water has absorbed
Combine ingredients, use ice cream scooper or ¼ cup measure and form patties on parchment lined cookie sheet.
Bake at 350° for 20 minutes and serve with a hearty dollop of Cilantro Pesto
