Recipe by Nasseh
I found this recipe in an American Indian cookbook. I can't wait to try it.
Top Review by Lalaloula
Nasseh, I was intrigued by this special sounding recipe and didnt quite know what to expect. Well, Im sold on sunflower seed cakes now! These turned out delightful! Very soft, creamy and with an intense roasty, sweetish, lemony flavour, that I cannot really describe. Mmmm!
My sunflower seeds (I used roasted ones) were cooked through in 45 minutes and I simply blended them with my immersion blender. It worked like a charm.
THANK YOU SO MUCH for sharing this great keeper with us!
Made and reviewed for Everyday is a Holiday February 2011.
- 591.47 ml shelled sunflower seeds (fresh or dried)
- 709.77 ml water
- 88.74 ml fine cornmeal
- 44.37 ml maple syrup
- 118.29 ml oil
Directions See How It's Made
- Simmer the seeds in the water, covered, for 1 hour. Drain & grind the seeds when done.
- Mix the syrup & cornmeal, 1 tablespoon at a time, into the ground seeds, making a stiff dough. Shape into 3 inch flat cakes, about 15 cakes.
- Fry the cakes in hot oil on both sides. Drain on paper towels & serve hot.