| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan, Main dish | 4 | Servings |
INGREDIENTS
| 1/2 | c | Teff; uncooked |
| 3 1/2 | c | ;water |
| 1/8 | ts | Sea salt |
| 3/4 | c | Onion; minced |
| 1/2 | c | Parsley, fresh; chopped |
| 1 | c | Whole wheat pastry flour |
| 1 | tb | Sesame or canola oil |
| 1 | c | Scallions; sliced |
| 1/4 | c | Tahini |
| 1 | tb | Soy sauce |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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