Teff, sweet potatoes and cinnamon create a naturally sweet and savory vegetable fritter. Enjoy it plain or topped with yogurt sauce. Gluten Free and delicious.
Makes 16 Fritters
3 cups water
4 tablespoons ghee or organic virgin coconut oil
1 teaspoon organic cumin seeds
2 cups peeled and grated organic sweet potato
1/2 cup chopped organic onions or scallions
2/3 cups sliced organic carrots
1 cup brown teff grain
1/2 teaspoon organic cinnamon
1/2 teaspoon organic turmeric powder
1/2 teaspoon sea salt, or to taste
Fresh ground organic black pepper, or to taste
1 1/2 cups organic spinach and/or wild fresh nettle leaves
2 cups chopped organic parsley
1/3 cup organic coarse cornmeal
Bring water to a boil in a tea kettle or saucepan.
In a 6 quart stock pot, melt 2 tablespoons ghee. Then add cumin seed and sauté for 1-2 minutes until fragrant.
Stir in grated sweet potatoes, carrots and onions and sauté for 3 to 5 minutes, till brightly colored.
Add teff grain, fresh ground black cracked pepper, sea salt, turmeric and cinnamon and stir briefly to combine ingredients.
Turn off the heat and add boiling water. Resume heat.
Simmer for 10-15 minutes, stirring occasionally, until water is absorbed.
Turn off the heat. Stir in greens and parsley. Taste and adjust seasoning, if you like.
Set aside to cool enough to handle. Then shape teff and vegetable mixture into patties.
Put the cornmeal on a large plate, and lightly coat both sides of the fritter with cornmeal and set aside.
Melt 1 tablespoon of ghee in a large skillet. Fry fritters 3-4 minutes per side. Add more ghee as pan dries out.
Repeat until all the fritters are fried.
Serve as is or with a creamy sauce.
I created for the for The Teff Company to encourage folks to cook tasty, healthy dishes with teff grain. Recipe
Copyright © 2023 Leslie Cerier. All Rights Reserved.
Photos by Tracey Eller
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