Have you heard about Amaranth yet? It’s one of the superfoods that’s really gaining interest in 2015 – and for good reason! Along with buckwheat and quinoa, amaranth is one of the few plant sources to offer a complete set of amino acids (including lysine, an amino acid missing in many other grains), making it a rare plant source of complete protein. It’s naturally gluten-free and a good source of protein (around 26 grams per cup) and fiber (about 6 grams per cup).
Amaranth has a mild flavor on its own. It’s both sweet and nutty, and it’s a popular addition to many vegetarian/vegan recipes. The recipe for Tangy Vegan Amaranth Patties was adapted from Tartine and Apron Strings: Amaranth Patties.
It has been reconstructed into a completely vegan and gluten-free meal and they’re so addictive! This recipe yields 20-25 patties, but you may end up eating them all yourself– seriously.
Ingredients:
- 1 c. amaranth
- 2 c. water
- 1/2 onion, finely diced
- 3 cloves garlic, finely minced
- 1 tbsp. turmeric powder
- 1 tbsp. mustard powder
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- egg substitute for 1 egg (check the measurements on the package you use)
- 1.5 c. gluten-free bread crumbs
- 1/2 c. nutritional yeast
- 1/4 c. raw cashew meal (or finely ground cashews)
- 1/4 c. sesame seeds
- Avocado oil for frying
- Bring 2 cups of water to a boil in a medium pot and add the amaranth, stirring well. Lower the heat until the water reaches a gentle simmer. Cover and cook for 20 to 25 minutes, or according to package instructions.
- In a small pan, sauté onion and garlic in a small amount of avocado oil (or other high temp oil) for about 1 to 2 minutes. Add salt, black pepper, turmeric and mustard powder to the pan and toast, stirring continuously for about 1 minute. Remove from the heat source and set aside.
- When the amaranth is finished cooking, pour the turmeric onion mixture into the amaranth and stir until combined. All to cool to the touch.
- Using enough egg substitute for 1 egg, add it to the cooled amaranth mixture.
- In a shallow bowl, mix together gluten-free bread crumbs, nutritional yeast, raw cashew meal, and sesame seeds.
- Take about a tablespoon or two of amaranth in one hand and drop it into the breadcrumb mixture. Cover the amaranth in breadcrumb mixture with your other hand.
- Shape it into a small ball in the palm of your hands, then lay it gently on a tray lined with parchment paper. Slightly flatten the ball into a patty. It may be crumbly and that’s okay.
- Continue this process until all the amaranth is breaded.
- Heat avocado oil in a pan to 375 F (190 C). Ensure you have enough oil to cover at least half the height of your patties. Careful that the oil does not pop back on you!
- Fry one side of the patties until golden, about 45-60 seconds. Flip the patties and cook the other side for another 45-60 seconds. Make sure the patties are not too soft. If they are, cook longer, another 10 to 15 seconds per side.
- Remove and transfer to a plate lined with paper towels to drain excess oil.
- If the patties still seem too soft, place them under a broiler for 3-4 minutes and that should do the trick.
This recipe ought to take approximately 1 hour to prepare and cook and yields 20-25 small-medium patties. Be kind – share this treat with your friends and family!
Naomi’s passion lies in reaching out and helping other women who her story resonates with. You can find her through social media or naomiteeter.com
