Recreating millet yam cakes

Ingredients

• 1 medium sweet potato, roasted and mashed
• 1/4 cup dry millet, toasted
• 1/4 medium yellow onion, finely chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp soy sauce or tamari
• 1 tsp olive oil
• Fresh cracked pepper, to taste

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Preparation

• Roast sweet potato in a 400 degree oven until tender. Allow to cool slightly, remove skin, and mash with a fork. Set aside.
• Prepare millet via packaged instructions. My millet comes out perfectly by dry toasting it first, bringing it to a boil with 3/4 cup water, simmering for 25 minutes and taking it off the heat for 5 minutes.
• Add millet, sweet potato mash and other ingredients in a bowl and thoroughly combine. Don't be shy, use your hands.
• Press mixture into a 1/2 cup measuring spoon or an ice cream scoop to form cakes. Bake in a 375 oven for 25 minutes, or until golden and firm on the outside.
  
• Serve immediately, at room temperature, or cold.

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