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.
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...
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
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!
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.