Savory Teff Cakes with Wilted Chard Recipe
A healthy, vegan dinner recipe that is full of protein and nutrients! A delicious, easy and savory way to prepare teff, the world's smallest ancient grain and incorporate it into our everyday meals.
How to Make the Best Savory Teff Cakes with Wilted Chard
Teff is an ancient grain from Ethiopia that packs an impressive nutritional punch—high in protein, fiber, and iron, making it a fantastic base for a hearty vegan meal. These savory teff cakes have a wonderfully crispy exterior with a tender, slightly nutty interior that pairs beautifully with the garlicky wilted chard and bright tomato relish.
While this recipe does require some planning ahead (the teff needs about 4 hours to chill and firm up), the hands-on time is minimal. You can easily prepare the teff the night before, then simply slice and pan-fry the cakes when you’re ready to eat. The result is a restaurant-quality dish that’s completely plant-based and incredibly satisfying.
The combination of the warm, crispy cakes with the tender greens and fresh tomato topping creates a beautiful contrast of textures and flavors. It’s the kind of meal that proves vegan cooking can be both nourishing and absolutely delicious.
Savory Teff Cakes with Wilted Chard
A healthy, vegan dinner recipe that is full of protein and nutrients! A delicious, easy and savory way to prepare teff, the world's smallest ancient grain and incorporate it into our everyday meals.
Ingredients
Teff Cakes
Wilted Chard
Tomato Relish
Instructions
Prepare the Teff
- In a medium pot, heat oil over medium heat. Add shallot and saute until fragrant and deeply golden.
- Add water, teff, salt, spices and whisk until smooth. Bring to a boil.
- Reduce heat to medium-low, cover and cook 15 minutes, or until teff is tender (yet still intact) and when stirred has a consistency of a thick porridge.
- Grease an 8x8 inch baking dish with olive oil. Give teff a good stir and pour into the baking dish. Using an oiled spatula, smooth the top.
- Let this cool and place into the fridge until it sets up and is firm, about 4 hours (or overnight).
Cook the Teff Cakes
- Once teff is cooled and firm, cut into four squares. Remove cakes, then cut each into two triangles.
- Pan fry the teff cakes in a skillet, with a little oil, over medium heat, until crispy and heated through, about 5-6 minutes on each side. Place in a warm oven if you like.
- Alternately, you can bake these on a greased, parchment-lined sheet pan for 20 minutes at 400F. Brush the tops with olive oil.
Prepare the Chard and Relish
- Wipe out the skillet, heat 1 tablespoon oil over medium heat and add garlic, stirring until golden, about 2-3 minutes.
- Add chard and gently wilt. Add a splash of white wine and season with salt and pepper. Set aside.
- Place tomatoes, parsley, olive oil, and balsamic in a small bowl and mix. Season with salt and pepper.
Assemble and Serve
- Place the warm, crispy teff cakes (2 triangles per person) on a plate, layering with the chard.
- Divide the tomato relish over the top, spooning any remaining dressing on or around the cakes. Serve immediately!
Notes
- This recipe requires 4 hours cooling time for the teff to set up properly.
- The teff can be prepared ahead and refrigerated overnight before cutting and pan-frying.
- For an appetizer version, cut the teff into smaller pieces.
