1 C. frozen defatted chicken stock, thawed

1/3 C. millet

1 small sweet potato, peeled and shredded

1/4 C. minced onions

2 eggs, lightly beaten

1 T. all-purpose flour

1/2 tsp. dried thyme

1/8 tsp. crushed red-pepper flakes

1/8 tsp. salt

1/8 tsp. ground black pepper

 

In a small saucepan, combine the stock and millet. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 25 minutes, or until the millet is tender. Place in a medium bowl. Add the sweet potatoes, onions, eggs, flour, thyme, red-pepper flakes, salt, and pepper. Mix well. Coat a 10″ no-stick skillet with no-stick spray and place over medium-high heat until hot. Drop spoonfuls of the batter into the skillet. Cook for 3 to 4 minutes, or until golden brown. Carefully turn and cook for 3 minutes, or until golden brown. Transfer to a plate and cover to keep warm. Repeat to use all the batter.

To freeze the cakes, place on a tray. Put in the freezer for 1 hour, or until solid. Stack, separated by small pieces of wax paper, in a freezer-quality plastic bag. To use, thaw overnight in the refrigerator. Place in a 10″ no-stick skillet, cover, and cook over low heat for 5 to 8 minutes, or until hot.