4 servings
The millet:
1 C uncooked millet
2 C vege stock
1/4 t salt
The patties:
1 large sweet potato (about 1 pound)
1/4 C minced fresh parsley leaves
2 T flour
2 T lime juice
1 T dried oregano
2 cloves garlic, minced
2 t chili powder
1/2 t salt
2 t olive oil
Toast the millet in a heavy-bottomed pan over high heat, stirring constantly, for about 4 minutes, or until the millet starts to pop. Immediately transfer the millet to a deep bowl and fill the bowl with cold water. Scrub the grains lightly between your palms for a few seconds, then pour into a fine-mesh strainer and rinse under running water for about 1 minute. Set aside to drain.
Bring the stock to a boil in a medium-size saucepan. Add the millet and 1/4 t of the salt and bring back to a simmer. Lower the heat, cover, and simmer for 20 minutes. Turn off the heat and let stand, covered, for 5 minutes. Transfer to a bowl to cool, fluffing with a fork.
Peel the sweet potato and dice it. Place the pieces on a steamer rack in a saucepan that has a tight-fitting lid. Add about 2 inches of water, cover the pan, and steam over medium-high heat for about 20 minutes or until the sweet potato is very soft.
Preheat the oven to 375. Place the sweet potato in a food processor, along with the cooled millet, parsley, flour, lime juice, oregano, garlic, chili powder and 1/2 t salt. Process to a thick, homogenous consistency. Lightly oil a baking sheet and our hands Form the millet mixture into 12 patties and place them on the baking sheet. Bake for 10 minutes, turn the patties over, and bake for an additional 10 minutes.
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