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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Who knew left over sweet potato and millet could come together to make a wonderful breakfast cake when topped with maple syrup and toasted pecans. Found this on All About Fasting for health and healing when looking for a way to used up some of the odds and ends in the refrigerator. **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. 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.
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