Sweet potato, spring onion and millet fritters



  • 2 medium sweet potatoes, cooked and pureed
  • 2 cups cooked millet (cook according to package directions; it takes about 20 minutes)
  • 2 spring onions, white and light green parts, finely chopped
  • 2 tbsp. fresh cilantro, finely chopped
  • 2 eggs
  • ½ cup whole wheat panko or bread crumbs
  • 1 tsp. grated ginger
  • 1 good pinch smoked paprika
  • 1 tsp. freshly ground black pepper
  • 1 tsp. salt
  • ¼ cup crème fraîche


  • Preheat the oven to 400°.
  • In a medium-sized bowl, place all ingredients (except crème fraîche) and mix well.
  • Spray a cookie sheet with non-stick spray.
  • Form the mixture into small patties and place on the cookie sheet.
  • Bake in the oven for 15-20 minutes. Rotate the pan halfway through the cooking time.
  • Dollop each fritter with a teaspoon of crème fraîche, and enjoy.