With my recent forays into Ethiopian cooking, I've become interested again in revisiting teff for the first time in many years.
Bob's Red Mill. And its obscurity certainly doesn't hide its unique qualities. So very tiny that its name actually translates as "lost", it has a rich brown color and a much more robust earthy and nutty flavor than any other grain. And it's a nutritional gluten-free powerhouse of protein, calcium, iron and fiber.
Teff has a thick, chewy and gritty polenta-like consistency when cooked up and makes for a distinctive — and healthy — breakfast porridge. But on the dinner table, its robust flavor makes it less a platform for seasonings and vegetables than other grains and more of the starring flavor. So teff is a perfect vehicle for making savory cakes like the kind I like so much. Combined with Ethiopian spices, chilies, sun-dried tomatoes and a raw cashew paste, this thick cooked grain molds into burger-size patties that can be baked or fried for a bold tasting side dish that might just turn out instead to hog the spotlight on your dinner table.
|Spiced Teff Cakes with Sun-Dried Tomatoes|
|Recipe by Lisa Turner|
Published on October 3, 2015
Hearty spiced savory cakes made with Ethiopian teff and berbere spice — serve baked or fried for a unique, nourishing and robust flavored dinner side
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Other patties and burgers to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa
Chickpea Patties Smothered in Vegetable Gravy
Nigerian Black-Eyed Pea Patties with Pilipili Sauce
On the top of the reading stack: The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day