Teff Cakes
Yield
4 servingsPrep
5 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
teff
|
* |
| 3 ½ | cups |
water
|
|
| ¾ | cup |
onions
chopped |
|
| 1 | each |
jalapeño pepper
seeded and chopped |
*
|
| 1 | cup |
whole-wheat flour
pastry |
|
| 1 | tablespoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
teff
|
* |
| 828 | ml |
water
|
|
| 177 | ml |
onions
chopped |
|
| 1 | each |
jalapeño pepper
seeded and chopped |
*
|
| 237 | ml |
whole-wheat flour
pastry |
|
| 15 | ml |
sesame oil
|
|
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.
