Did I mention I’m in love with millet and sweet potatoes? In an effort to reduce the dreaded lectins in our diet, I’ve embraced them both. So I was pretty excited when I happened upon the idea to combine these two to make a healthful alternative to the tater tot (or, as the French would say, the croquette de pomme de terre).
Most of us think of millet as a treat for wild birds. Indeed, it is. But this ancient grain (actually a seed—but I have to say I don’t know the difference) is also very low in lectins, of which gluten is but one. For a more thorough discussion of the benefits of millet, check in with Dr. Gundry of Plant Paradox fame here.
The sweet potato is not at all like a regular potato. And it is not a YAM! (I’m sorry, I was an anthropology minor, so I get triggered about things like this.) The humble sweet potato, of which there are many varieties, is high in resistant starch, which is very much adored by your gut microbiome. So, it feeds your gut bacteria, who are essential in making sure everything gets digested properly.
Making these tots does involve a lot of chopping, so get that sharp knife ready. The recipe also uses pre-cooked millet and sweet potato, so it is not an impulsive event. You have to plan it out in advance. That said, the leftovers freeze very well, and they make great snacks on day 2. My favorite way to eat the ‘tovers is to dip them in mayonnaise with capers. I do think you could also layer them in your famous auntie’s hot dish if you wanted. But I don’t know why you would, because they are frigging (1980’s words are amazing) awesome by their lonesome.
- 1 C roasted sweet potato
- 1 ½ C cooked millet (I cook mine in broth)
- 2-3 T coconut oil (or bacon grease!!!)
- 2 T nutritional yeast
- 1 large egg
- ¼ C minced shallot
- 2 T minced garlic
- ½ t minced ginger
- 2 t minced fresh parsley
- ½ t salt
- ½ t freshly ground pepper
- a couple shakes of cayenne powder
- spray coconut oil
- Preheat oven to 375 F.
- Combine all ingredients except for millet and the spray oil in a food processor and whir.
- Remove into a bowl and add the millet. (Why save the millet for later? You want the millet grains to be separate and not pulverized.)
- Form into little footballs or beach balls. (Smaller is better.)
- Place on a silicone pad or greased pan.
- Spray the croquettes with coconut oil.
- Place in a 375 F oven for 15-20 minutes. Check and consider adding more time if you like. They should be brown and firm-ish.
There you go.
Could you fry these? Yes you can. While I’ve not done it, that is how a croquette is traditionally done.
Note: if you are Napoleon Dynamite, do not put these into your pocket for afternoon snacks. They cannot withstand repeated kicking.