{"id":4604,"date":"2007-01-21T21:38:53","date_gmt":"2007-01-22T04:38:53","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=4604"},"modified":"2010-05-17T21:39:10","modified_gmt":"2010-05-18T04:39:10","slug":"millet-and-sweet-potato-cakes","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=4604","title":{"rendered":"Millet and Sweet- Potato Cakes"},"content":{"rendered":"

1 C. frozen defatted chicken stock, thawed <\/span><\/p>\n

1\/3 C. millet <\/span><\/p>\n

1 small sweet potato, peeled and shredded <\/span><\/p>\n

1\/4 C. minced onions <\/span><\/p>\n

2 eggs, lightly beaten <\/span><\/p>\n

1 T. all-purpose flour <\/span><\/p>\n

1\/2 tsp. dried thyme <\/span><\/p>\n

1\/8 tsp. crushed red-pepper flakes <\/span><\/p>\n

1\/8 tsp. salt <\/span><\/p>\n

1\/8 tsp. ground black pepper <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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 \u00c2\u00a0 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….<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-4604","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4604"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4604\/revisions"}],"predecessor-version":[{"id":4605,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4604\/revisions\/4605"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}