Recreating millet yam cakes

4 servings
20 min
25 min
Very Easy


Number of serving: 4
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


  • 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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