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| Home -> [Asian, Cakes, Chinese, Desserts, Entrees, Ethnic, Pastry, Vegetables] -> [Teff griddle cakes Recipe] |
Teff griddle cakes
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Cakes, Chinese, Desserts, Entrees, Ethnic, Pastry, Vegetables |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Combine teff, 2 cups water and salt in a medium-size saucepan, cover an dbring to a boil. | | 2 | lower heat and simmer for 15 to 20 minutes or until water is absorbed, stirring occasionally. | | 3 | mix together onion, parsley, flour and remaining water. | | 4 | Add to teff. | | 5 | heat a griddle or skillet and brush with oil. | | 6 | form cakes from about ?cup of mixture. | | 7 | Grill for about 5 minutes on each side. | | 8 | heat scallions, tahini and soy sauce in a small saucepan for 2 minutes, stirring constantly. | | 9 | spread scallion mixture over hot cakes and serve. | | 10 | per serving: 357 cal; 12 g prot; 124 mg sod; 53 g carb; 14 g fat; 0 mg chol; 112 mg calcium | | 11 | from the files of deeanne |
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