Prep 5 mins
Cook 5 mins
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.
- 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
- 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.
- Dredge patties in whole wheat flour.
- 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.
- Top with toasted pecans and lots of maple syrup.
- Hope you enjoy!
- **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.