"Sweet Potato Millet Patties w/Jicama Slaw"
Yum, Yum, Yum!!! These little patties are such a delight. Sometimes the best thing you can do is make a mistake because I made these by a mistake. I love Millet Burgers from my favorite Vegan Restaurant "Detroit Vegan Soul". It's so good I thought I would give it a try but the first few times they fell apart. I had some Sweet Potatoes left over and thought it would be the perfect ingredient to hold them together and indeed it was. However they didn't taste like the Burger at all, they tasted more like Hash Brown Patties with a twist and they were delicious.
As far as the Jicama Slaw goes I made some Raw Jicama fries and was not impressed but I understood the taste of this starchy, potato like root vegetable and could tell it would be good in a Slaw. So I played around with a sauce and some additional Veggies to give it some color and life and this wonderful plate was created. I knew this was a good dish when my 13 yr old daughter wanted me to teach her how to make it because it was "soooooooo good" as she so passionately put it. These are great for Breakfast or a Brunch Snack and they are very easy to make. I like smashed Avocado on top but it's great without it. Enjoy!
Patties
Ingredients: 6 Time: 15 minutes Serves: 6 large Patties
1 cup of boiled and cubed Sweet Potatoes
1/2 cup of cooked Millet
1 small yellow onion Chopped
1 Chopped Jalepeno Pepper
1 "Not Chicken" Bullion Cube
2 tsp of Coconut Oil
Jicama Slaw
Ingredients: 10 Time:10 minutes Serves: 4
1 Half of a Large Jicama Shredded
1 small Red Onion diced
1 diced Orange Pepper
2 Sprigs of Flat Leaf Parsley
1 handul of Alfalfa or Combination Sprouts
1 tbsp of All Natural Unsalted Peanut Butter
2 tbsp of Rice Wine Vinegar
1 tbsp of Fresh Chopped Ginger Root
1 tbsp of Tamari or Organic Soy Sauce
1 tbsp of Grapeseed Oil
(Pomegranate Seeds optional)
For Patties, place the cooked Sweet Potatoes in a bowl (make sure they are moist and if there is a little water left in your pot use it) and smash with a fork or a Potato Masher. Add the rest of the ingredients in and smash together with your hand. Turn on the stove to about medium heat and add your Coconut Oil into your pan once hot. Place two to three patties into the Pan letting each side cook for 10-15 minutes or until the outside is Golden Brown. Let sit for 2 minutes to cool and serve.
For the Jicama Slaw add Jicama, Red Onion, Orange Pepper, Flat leaf Parsley and Sprouts into a bowl and mix with a spoon. In a separate small bowl add Peanut Butter (Soft), Rice Wine Vinegar, Chopped Ginger Root, Tamari and Grapeseed Oil. Whisk together or place in a Magic Bullet if you don't want to taste the Ginger pieces. Once the sauce is made pour on top of the Slaw and mix with a fork or tongs, make sure the sauce completely covers the Slaw. Serve right away or sit in the fridge for 10 minutes for extra crunch.
