With my latest forays into Ethiopian cooking, I've emerge as involved again in revisiting teff for the first time in lots of years.
Teff has a thick, chewy and gritty polenta-like consistency while cooked up and makes for a exclusive ? And wholesome ? Breakfast porridge. But on the dinner table, its strong flavor makes it less a platform for seasonings and vegetables than other grains and greater of the starring flavor. So teff is a really perfect vehicle for making savory desserts like the sort I like a lot. Combined with Ethiopian spices, chilies, sun-dried tomatoes and a uncooked cashew paste, this thick cooked grain molds into burger-size patties that can be baked or fried for a bold tasting side dish that could just flip out as a substitute to hog the spotlight on your dinner desk.
Other patties and burgers to experience 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 studying stack: The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day