Sunflower Seed Cakes

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SUNFLOWER SEED CAKES

Source: Indian Recipes/United Tribes Technical College/Bismark, ND

 

(Makes about 15 Cakes)

 

3 C shelled sunflower seeds (raw)

3 C water

2 1/4 tsp salt

6 T white corn meal

1/2 C cooking oil or shortening (may substitute non-stick cooking spray)

 

1. Place sunflower seeds, water and salt in a large

saucepan. cover, and let simmer for 1 hour, stirring

occasionally.

 

2. Mix in the corn meal, a T at a time, to make a

dough stiff enough to be shaped with the hands. Cool

to room temperature

 

3. Shape into firm, flat cakes about 3 inches in

diameter.

 

4. Heat the oil in a large, heavy skillet until a

drop of water sizzles. Brown the cakes well on both

sides, and drain on paper toweling. Add more oil as

needed when browning the cakes.

 

NOTES: I cut this recipie in 1/4 quite successfully.

It makes a good sandwich with sprouts on it. Also,

the amount of cornmeal you use varies as to how much

you cook down the liquid and how humid it is when you

make them. (Originally posted by Judy Luthy on CVC).

 

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