Maple Millet Cakes

Name: Maple Millet Cakes
Ingredients: 1 cup leftover cooked millet; 1 cup sweet potato; 1 -2 tablespoon yogurt (Optional as was called for in original recipe but I did not use); sea salt; whole wheat flour (for dredging); coconut oil (for frying) or vegetable oil (for frying); 1/4 - 1/2 cup pecans, toasted; pure maple syrup

8 ingredients

6 steps

Ingredients

1 cup leftover cooked millet
1 cup sweet potato
1 -2 tablespoon yogurt (Optional as was called for in original recipe but I did not use)
sea salt
whole wheat flour (for dredging)
coconut oil (for frying) or vegetable oil (for frying)
1/4 - 1/2 cup pecans, toasted
pure maple syrup

Directions

1

Mix together leftover millet and sweet potato, yogurt (if too dry), and any necessary salt, using just enough yogurt so that the millet will stick together in patties. Form into 4 patties.
2

Dredge patties in whole wheat flour.
3

Heat coconut oil in a skillet over medium-high heat until it shimmers. Add patties and fry until crisp and golden about 2-4 minutes per side.
4

Top with toasted pecans and lots of maple syrup.
5

Hope you enjoy!
6

**Note: Since the whole wheat flour in this recipe doesn't get soaked as grains should, one could use masa harina or sprouted spelt flour for better nutrition and digestibility.