Yield: 4 servings
|½ cup||Teff; uncooked|
|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|
|1 tablespoon||Soy sauce|
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