SWEET POTATO, MILLET & KALE PATTIES

Method

1. Cook the sweet potato in a steamer basket over boiling water for about 12 minutes until tender.
2. Meanwhile, combine the millet with 375 ml water in a medium saucepan then cook, uncovered, over medium–low heat for about 15 minutes or until the water has been absorbed. Remove from the heat then let the millet cool a little.
3. Place the remaining ingredients, except the oil, in a large bowl. Add the sweet potato and gently mash it to lightly break it up; the kale should wilt a little. Add the millet and stir until combined.
4. Take 70 g of the mixture at a time and make it into patties about 6 cm across. Heat the oil in a large, non-stick frying pan over medium heat, add the patties and cook for 2–3 minutes on each side or until golden. Serve with salad, in pockets, in wraps or on sandwiches. Or, cool and store in an airtight container in the fridge for up to 4 days, to grab when you need a little savoury snack!