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Crispy Teff Cakes with Wilted Chard and fresh Tomato Relish - a simple delicious vegan meal that is full of protein and nutrients! #teff #teffrecipes #teffcakes

Savory Teff Cakes with Wilted Chard

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  • Author: Sylvia Fountaine
  • Prep Time: 5 hours
  • Cook Time: 30
  • Total Time: 5 hours 30 minutes
  • Yield: 4 1x
  • Category: vegan, main, vegan dinner recipe
  • Method: stove top
  • Cuisine: northwest
  • Diet: Vegan

Description

A healthy, vegan dinner recipe that is full of protein and nutrients!  A delicious, easy and savory way to prepare teff, the world’s smallest ancient grain and incorporate it into our everyday meals. * THIS RECIPE REQUIRES 4 HOURS “cooling time” to set up properly.


Ingredients

Units Scale

Teff Cakes

Wilted Chard

  • 1 tablespoon olive oil
  • 4 cloves garlic, rough chopped
  • 1 bunch chard chopped.
  • 3 tablespoons white wine
  • salt and pepper to taste

Tomato Salad

  • 1 cup cherry tomatoes, halved or sliced
  • 1/4 cup Italian parsley ( or cilantro or basil) chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • pinch salt and pepper

Instructions

  1. Cook the teff. In a medium pot, heat oil over medium heat. Add shallot and saute until fragrant and deeply golden. Add water, teff, salt, spices and whisk until smooth. Bring to a boil. Reduce heat to medium-low, cover and cook 15 minutes, or until teff is tender (yet still intact) and when stirred has a consistency of a thick porridge.
  2. Grease an 8×8 inch baking dish with olive oil. Give teff a good stir and pour into the baking dish. Using an oiled spatula, smooth the top. Let this cool and place into the fridge until it sets up and is firm, about 4 hours (or overnight). If making ahead see notes.
  3. Once teff is cooled and firm, cut into four squares. Remove cakes, then cut each into two triangles. ( See notes, for appetizer version.)
  4. Pan fry the teff cakes in a skillet, with a little oil, over medium heat, until crispy and heated through, about 5-6 minutes on each side. Place in a warm oven if you like. (Alternately, you can bake these on a greased, parchment-lined sheet pan- 20 mins @400F .  Brush the tops with olive oil. )
  5. Wilt the chard: Wipe out the skillet, heat 1 tablespoon oil over medium heat and add garlic, stirring until golden, about 2-3 mintues. Add Kale and gently wilt. Add a splash of white wine and season with salt and pepper. Set aside.
  6. Make the tomato salad. Place tomatoes, parsley, olive oil, and balsamic in a small bowl and mix. Season with salt and pepper.
  7. Assemble: Place the warm, crispy teff cakes ( 2 triangles per person) on a plate, layering with the chard. Divide the tomato relish over the top, spooning any remaining dressing on or around the cakes. Serve immediately!

Notes

These Teff Cakes may also be served as an appetizer, cutting the triangles in half again. Top each triangle with a little chard and tomato relish. Serve on a platter or cheese board with a mini fork sticking out of it.
If making the teff cakes ahead, once they have cooled for a couple hours in the fridge, cover tightly with plastic wrap to prevent cracking or drying out.

Nutrition

  • Serving Size: 1 square
  • Calories: 405
  • Sugar: 3.8 g
  • Sodium: 607 mg
  • Fat: 12.6 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 59.6 g
  • Fiber: 7.5 g
  • Protein: 11.4 g
  • Cholesterol: 0 mg