Teff Fish Cakes
Last night I made flavourful tuna fish cakes and for the crumb I used Teffal. I found this interesting whole grain at the Nut Market in Carreira Centre in Randburg. But I had heard of it first at a study group in church.
Teff is popular in Ethiopia, is gluten-free, high in iron and is apparently a good source of protein. It’s also very low in calories if you’re counting and only has 50g of carbs in 1 cooked cup.
It’s a great alternative to cous-cous, brown rice and quinoa.
Ingredients
2 tins of tuna, drained.
2 cloves diced garlic
1 tsp dry chillie flakes
Paprika
1 egg
Thyme and coriander
1 tbsp mayonaisse
1 tbsp wholegrain mustard
Method
Add everything in a bowl and mix well.
Shape into round cakes and freeze for 5 minutes
Dip into a bowl of teff grain and fry in a pan laced with Spray-And-Cook/oil.