Teff patty on a bed of sautéed cauliflower & pumpkin topped off with parsley and mozzarella.
Ok folks, so if you caught my last post you'll know that this is my second experiment with teff grains. I've gone from pancakes to patties. The original intent was to make a veggie burger for the family but I found that the patty didn't taste as good in between buns than simply plated on a bed of sautéed vegetables.
I tried a few different vegetable combinations with the teff grains but I kept getting mushy-like veggie patties which is why putting it in between buns didn't help the matter. It's a stomach stuffer, if you know what I mean.
Roasted mushrooms seem like the ingredient to add for a meatier consistency. You don't want your veggie patty to be waterlogged which is why roasting is the way to go—it gets rid of the liquid.
Teff Burger
I finally came up with this combination that I am sharing with you but I highly suggest plating it on some seasonal vegetables with a crunch to give an added texture to this dish. I dressed it up as a burger for the kids who ate it willingly albeit with some raised brows. So, have it your way...
Teff Patty
INGREDIENTS//Yields 10 medium size patties
• 100 grams (1/2 cup) teff grains
• 2 cups vegetable stock
• 350 grams mushrooms, finely chopped and roasted
• 220 grams pumpkin, diced and roasted
• 100 grams (1/2 cup) mung beans
• 1 tablespoon flax seeds, grounded
INSTRUCTIONS
Add two cups of vegetable stock and bring it to a boil. Add the teff and let it cook on medium heat with a lid over it. After 15-20 minutes, all the water should be absorbed and the teff will be cooked. Let it cool.
In a pre-heated oven at 175°C, roast your mushrooms and pumpkin. Then, take it out of the oven and let it cool.
In a large mixing bowl, combine the teff, mushrooms, pumpkin, cooked mung beans, and ground flaxseed.
Stir everything together. Wet your hands and form individual patties.
Place your patties In a oil heated casserole on medium heat. Cook each side for 4 minutes.
Serve it on a bed of crunchy veggies with a slice of cheese and you've got a veggie delight!
NOTE
I used dried mung beans as it is a staple in our house. Lentils, black beans, red beans can all be good replacements. Experiment with the bean of your preference.