Ingredients for American Indian Sunflower Seed Cakes
- 2 cups raw sunflower seeds
- 2 cups water
- 1 cup yellow cornmeal
- 1/2 cup maple syrup
- 1/2 inch vegetable oil for frying
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How to Make American Indian Sunflower Seed Cakes
- In a medium saucepan, combine 2 cups sunflower seeds and 2 cups water. Bring to a simmer over medium heat.
- Reduce heat to low, cover, and simmer for 1 hour, or until seeds are tender.
- Drain the cooked sunflower seeds thoroughly in a fine-mesh sieve.
- Using a food processor or blender, grind the seeds until they form a coarse meal.
- In a large bowl, combine the ground sunflower seeds with 1 cup cornmeal.
- Gradually whisk in 1/2 cup maple syrup (or other sweetener), 1 tablespoon at a time, until a stiff dough forms. Add more syrup if needed to achieve desired consistency.
- Shape the dough into 15 flat cakes, approximately 3 inches in diameter.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Carefully place the cakes in the hot oil and fry for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the cakes from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve the sunflower seed cakes hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
12g
Fat
10g
Carbs
3g
