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Sweet Potato & Millet Cakes with Curry Cilantro Mayo


  • Yield: 10-12 1x
  • Category: Appetizer, Entree, Gluten Free, Vegan

Ingredients

  • 1/2 cup lentils
  • 1 bay leaf
  • 3/4 cup millet
  • 3 heaping cups diced sweet potatoes, about 2 small peeled sweet potatoes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground tumeric, optional
  • 1 pinch crushed red pepper
  • Olive Oil
  • Salt
  • Pepper

Curry Cilantro Mayo:

  • 1 cup vegenaise or mayonnaise
  • 1 1/4 teaspoon curry powder
  • 23 tablespoons finely chopped cilantro leaves
  • 2 teaspoons lemon juice
  • pinch of salt

Instructions

  1. In a medium sized pot, cover lentils with 1 cup of water and add bay leaf and a pinch of salt. Bring to a boil, reduce to a simmer and cook until lentils are tender and water is absorbed, about 25 minutes. Set aside.
  2. In another medium sized pot, add millet and cover with 1 1/2 cups of water. Cook until millet is cooked through and all water is absorbed, 25-30 minutes.
  3. Pre-heat oven to 400 degrees F. On a large sheet pan, add diced sweet potatoes and drizzle with a small amount of olive oil and season with salt and pepper. Roast until sweet potatoes are fork tender, 25 minutes.
  4. Add sweet potatoes, millet. salt, pepper, cumin, paprika, smoked paprika, garlic powder, crushed red pepper, and turmeric to a food processor and process for 15-30 seconds, until mixed together.
  5. Place millet and sweet potato mixture into a large bowl and add lentils. Mix until combined.
  6. Heat a large skillet over medium heat and add 1 teaspoon of olive oil. Form the mixture into patties (your should get 10-12) and cook patties for 3-5 minutes on each side, until crisp on the outside. Add extra oil for new batches, if needed.
  7. While patties are cooking, make the curry cilantro mayo. Add all ingredients into a small bowl and mix until combined.
  8. Serve sweet potato, millet & lentil patties with a dollop with curry cilantro mayo. Enjoy!