Savory Teff Cakes with Garlicky Chard & Fresh Tomato Relish
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.
Author: Sylvia Fountaine, Feasting at Home
Serves: 4
Ingredients
Teff Cakes
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2½ cups water or broth
- 1½ cups Maskal Teff® grain
- 1 teaspoon salt
- 1 teaspoon Herbs de Provence or Italian seasoning
- 1 teaspoon granulated garlic
Chard
- 1 tablespoon olive oil
- 4 cloves garlic, rough chopped
- 1 bunch chard, chopped
- 3 tablespoons white wine
- salt and pepper to taste
Tomato Relish
- 1 cup cherry tomatoes, halved or sliced
- ¼ cup Italian parsley (or cilantro or basil), chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic
- pinch salt and pepper
Instructions
- In a medium pot, heat oil over medium heat. Add shallot and sauté until fragrant and deeply golden.
- Add water, teff, salt, and spices. 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). When stirred it should have the consistency of thick porridge.
- Grease an 8x8 inch baking dish with olive oil. Give teff a good stir and scrape 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.
- Once teff is cooled and firm, cut into four squares. Remove cakes, then cut each into two triangles. (see notes, for appetizer version).
- 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 to hold. (Alternately you can bake these on a greased, parchment-lined sheet pan for 20 minutes at 400°F. Brush the tops with olive oil.)
- Wipe out the skillet, heat 1 tablespoon oil over medium heat and add garlic, stirring until golden, about 2-3 minutes.
- Add chard and gently wilt.
- Add a splash of white wine and season with salt and pepper. Set aside.
- Place tomatoes, parsley, olive oil, and balsamic in a small bowl and mix. Season with salt and pepper.
- Assemble: Place the warm, crispy teff cakes (2 triangles per person) on a plate, layering with the chard. Divide the tomato relish over top, spooning any remaining dressing on or around the cakes.
- Serve immediately
Notes
These may also be served as an appetizer by cutting the triangles in half again. Top each triangle with a little chard and tomato relish. Serve on a platter or cutting board with a mini fork sticking out of it.
If making the teff cakes ahead, once they have cooled for a couple of hours in the fridge, cover tightly with plastic wrap to prevent cracking or drying out.
If making the teff cakes ahead, once they have cooled for a couple of hours in the fridge, cover tightly with plastic wrap to prevent cracking or drying out.
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