Combine teff, 2 cups water and salt in a medium-size saucepan, cover an dbring to a boil.

Lower heat and simmer for 15 to 20 minutes or until water is absorbed, stirring occasionally.

Mix together onion, parsley, flour and remaining water. Add to teff.

Heat a griddle or skillet and brush with oil.

Form cakes from about 1/4 cup of mixture. Grill for about 5 minutes on each side.

Heat scallions, tahini and soy sauce in a small saucepan for 2 minutes, stirring constantly.

Spread scallion mixture over hot cakes and serve.

Per serving: 357 cal; 12 g prot; 124 mg sod; 53 g carb; 14 g fat; 0 mg chol; 112 mg calcium

From the files of Deeanne