Recipe - Teff Griddle Cakes

One half cup Teff; uncooked
3 One half cup ;water
1/8 teaspoon Sea salt
Three fourths cup Onion; minced
One half cup Parsley, fresh; chopped
1 cup Whole wheat pastry flour
1 tablespoon Sesame or canola oil
1 cup Scallions; cut or sliced up
One fourth cup Tahini
1 tablespoon Soy sauce

Combine teff, 2 cups water and salt in a mediumsize 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 One fourth 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