Here’s a Native American recipe (from the Algonquin speaking tribes of the Eastern US), inspired by Atreyu’s grass seed cakes from The Neverending Story.
Sunflower Seed Cakes
From Dave’s Garden
- 3 cups sunflower seeds, shelled (fresh or dried)
- 3 cups water
- 6 tablespoons cornmeal
- 2 teaspoons maple syrup (I may have added a little more, haha)
- good pinch salt
- sunflower oil for frying
Bring water to a boil, add sunflower seeds and lower heat a bit. Simmer until they are very soft, then drain.
In a food processor (lazy modern method), mix sunflower seeds, cornmeal, maple syrup and salt. Pulse, leaving a little texture. It should form a grainy dough that easily sticks together. Form into palm-sized cakes, making them pretty thin.
Heat sunflower oil and fry the cakes (4-5 minutes each side) until golden brown. Drain on a paper towel and enjoy warm or room temperature.