Teff Cakes
Submitted by Cindysmyname
Nutty, earthy teff grain cakes pan-fried in sesame oil with jalapeno and onion. Naturally gluten-free and vegan, these Ethiopian-inspired savory cakes are crispy outside, soft inside, and incredible with groundnut sauce.
YIELD
4 servingsPREP
5 minCOOK
30 minREADY
40 minTeff is the tiny powerhouse grain behind Ethiopian injera, and these savory pan-fried cakes are one of the easiest ways to get it onto your plate.
The grain simmers into a thick, porridge-like base, then gets mixed with chopped onion, jalapeno, and whole-wheat flour to form a pourable batter.
A slick of sesame oil in a hot skillet gives each cake a golden, crispy crust while the inside stays soft and earthy.
Serve them with warm groundnut sauce for dipping and you’ve got a plant-based side dish with serious depth.
Pro Tips
- Stir the teff occasionally as it simmers so it doesn’t stick to the bottom. It gets thick fast.
- Let the batter rest for a couple minutes after mixing so the flour hydrates. This gives you a smoother, more cohesive cake.
- Keep the skillet on medium heat. Too hot and the sesame oil will smoke and turn bitter before the cakes brown properly.
- Serve immediately. These are best straight from the pan when that crust is still shattering.
Ingredients
Directions
Place teff and 2 cup water in medium covered saucepan.
Bring to a boil, lower heat and simmer until water is absorbed, about 15 minutes, stirring occasionally.
Add onion, jalapeno, flour and rest of water to make a batter.
Oil a hot skillet with sesame oil.
To make cakes, pour ¼ cup of teff batter onto skillet and cook until browned on both sides.
Note: Serve with heated groundnut sauce.
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