Teff griddle cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Teff; uncooked |
| 3½ | cup | ;water |
| ⅛ | teaspoon | Sea salt |
| ¾ | cup | Onion; minced |
| ½ | cup | Parsley, fresh; chopped |
| 1 | cup | Whole wheat pastry flour |
| 1 | tablespoon | Sesame or canola oil |
| 1 | cup | Scallions; sliced |
| ¼ | cup | Tahini |
| 1 | tablespoon | Soy sauce |
Directions
Combine teff, 2 cups water and salt in a medium-size saucepan, cover an dbring to a boil.
Lower heat and simmer for 15 to 20 minutes or until water is absorbed, stirring occasionally.
Mix together onion, parsley, flour and remaining water. Add to teff.
Heat a griddle or skillet and brush with oil.
Form cakes from about ¼ cup of mixture. Grill for about 5 minutes on each side.
Heat scallions, tahini and soy sauce in a small saucepan for 2 minutes, stirring constantly.
Spread scallion mixture over hot cakes and serve.
Per serving: 357 cal; 12 g prot; 124 mg sod; 53 g carb; 14 g fat; 0 mg chol; 112 mg calcium
From the files of DEEANNE