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

1. Add everything in a bowl and mix well.

2. Shape into round cakes and freeze for 5 minutes

3. Dip into a bowl of teff grain and fry in a pan laced with Spray-And-Cook/oil.