Combine teff, 2 cups water and salt in a medium-size 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 1/4 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
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 77 (42%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 139.1mg||5 %|
|Potassium 178.9mg||5 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 18.7g|
|Protein 6.5g||9 %|
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Calories per serving: 185
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