500g |
orange sweet potato, peeled and diced |
100g |
millet |
5 |
kale leaves, stems removed and finely chopped, about 2 cups |
2 |
spring onions, trimmed and finely chopped |
1 tablespoon |
finely chopped flat-leaf parsley |
2-3 |
thyme sprigs, leaves picked |
2 cloves |
garlic, crushed |
|
sea salt and freshly ground black pepper, to taste |
2 tablespoons |
coconut oil, for frying |
or |
grapeseed oil, for frying |