Serves 4:

• 1 cup millet
• 3 cups water
• 1 medium sweet potato
• 1 tsp mustard seeds
• 1 tsp curry powder
• 1 tsp fresh ginger
• ½ cup fresh coriander, chopped

Toast the millet in a heavy pan until it starts to smell fragrant. Leave aside. Put the water, sweet potato, mustard seeds, curry and ginger into a saucepan and bring to the boil. Add the toasted millet.

Cover and reduce heat and cook for 25-30 minutes or until the millet has absorbed all the water. Allow to cool.

With your hands, mix the coriander with the mixture. Form into small rissoles and grill over a medium heat, until each side is golden. Can be served with a salad and/or a green vegetable like broccoli.

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