| 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
A Message from our Provider:
“How can a moral wrong be a civil right?”