Gluten Free Sweet Potato and Millet Cake recipe

Originally posted October 4, 2010

Our local grocery store has these delightful patties in their deli case from time to time. I decided to seize the moment and make my own version. I didn’t even look at the ingredients but I did google “sweet potato millet cake” and the first thing that came up was a recipe on a parrot website for a cake for parrots. Yes, someone has a website with recipes for parrots.

I decided to not use it since “cuttlebone” was one of the ingredients. Instead, I used what I thought would taste good. Even though millet is often used for birdseed, this time I wanted something a bit more savory.

Millet is a relatively new grain in my repertoire. It’s not only good for you but it has great flavor. It cooks up sort of “spongey” and is great to absorb something liquidy like a stew. It’s naturally gluten-free (as are the rest of the ingredients in the recipe).

Note: if you have celiac disease or a gluten intolerant, look for millet that is labeled gluten-free. For example, if you buy it from the bulk bin, it could be cross-contaminated with gluten from other products.

Here are some facts about millet:
Millet is an excellent source of iron and magnesium. It is also high in calcium, phosphorous, manganese, zinc, and B vitamins. It has the highest iron content of any grain except amaranth and quinoa. The natural alkalinity of millet makes it easily digestible, so it is very beneficial for people with ulcers and digestive problems. It is believed to be one of the least allergenic of all grains.

So, try this one night as a side dish or even a meal. Sweet potatoes (these are the orange ones; yams are really yellow and big) are full of vitamins (A, B6 and C) and minerals (maganese, iron and potassium). So, a “cake” made with both is a double-whammy of nutrition.

When I presented it to my 6 year old, his reaction was “Yum!”. The almost 5 year old was not as enthusiastic but it could have been her mood. I enjoyed mine that day for lunch with a salad.

Here’s the recipe but it’s really about the process. Since the moisture content of the potatoes can vary, the recipe is more of a guideline. I hope you’ll try it!

Sweet Potato and Millet Cakes

Makes about 20 – 24 medium sized cakes

• 1/2 cup millet, rinsed (see note from above)
• 2 teaspoons olive oil
• 1/2 onion, diced
• 1/4 teaspoon each ground pepper, thyme, cumin, and curry powder
• 1/2 teaspoon fine sea or kosher salt

• 2 – 3 medium sized sweet potatoes, baked or microwaved until soft and cooled, skin removed
• 1 – 2 large eggs (if you only use 1/2 of the second egg, save for another use)
• Oil for frying like avocado or olive

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1. Add 1/2 cup millet, 1 1/4 cups water and a pinch of salt to a medium pot. Bring to a boil, lower to a simmer, and cover. Check to make sure the millet is simmering and not boiling. Cook 20 to 25 minutes or until all of the water has evaporated. Once it is finished, remove cover and set aside. This can be done an hour before you want to make the cakes.
2. Meanwhile, sautè the onion in the olive oil with the spices. Don’t add the salt yet. Cook until the onion is soft and golden brown. Cool slightly.
3. While the onion cooks, mash the sweet potato and add salt and one egg.
4. Once the millet and onions have cooked and cooled, mix with the sweet potato and egg. If the mixture seems dry, add half of the other egg.
5. Form into patties and cook over medium heat in a non-stick pan until golden brown on each side. Alternatively, bake in a 400F oven on a greased cookie sheet, for about 20 minutes, turning once.
6. Try serving with a cumin-scented cream (a little bit of cumin mixed with sour cream or yogurt; I know it sounds fancy, doesn’t it!).