Teff Griddle Cakes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Teff, uncooked
3 1/2 cup: , water
1/8 tsp: Sea salt,
3/4 cup: Onion, minced
1/2 cup: Parsley, fresh, chopped
1 cup: Whole wheat pastry flour,
1 tbsp: Sesame or canola oil,
1 cup: Scallions, sliced
1/4 cup: Tahini,
1 tbsp: 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 1/4 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
Source from luhu.jp
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 1/4 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
Source from luhu.jp