We’re savoring the last bits of summer before fall hits full swing. Following doctor’s orders, I’ve been looking for new ways to carb up and exploring different grains to incorporate into our recipes. Amaranth is a new addition to our kitchen, and after testing out some amaranth porridge last week I’m totally sold. This little grain is easy to cook, contains plenty of protein and amino acids, and has a great consistency with a delicate pop.
Sifting through recipes using my new found love as an entree, I found this recipe for amaranth patties. Our first go round left something to be desired, but after a few adjustments this is an easy dinner recipe I’ll be quick to try again. We served these with a fresh arugula salad and a cucumber + greek yogurt dressing.
- 1 cup amaranth
- 1 egg
- 1 tbl curry powder
- 1 tsp coriander
- 1 tsp paprika
- 1tsp salt
- 3 tbl onions
- ¼ cup panko
- ¼ cup parmasean
- 1 tbl fresh parsley (chopped)
- ¼ cup greek yogurt
- ⅕ whole cucumber
- 1 tbl lemon juice
- 1 tsp salt
- 1 tsp coriander
- 1 sprig fresh mint
- 1 small bunch fresh parsley
- 1 clove black garlic
- 1 dash sumac
- Cook 1 cup amaranth in your rice cooker on the brown rice setting. It’ll help digestion if you put it in the rice maker several hours early to soak. A rice cooker with a timer helps.
- Preheat oven to 450*.
- Caramelize onions.
- Add egg, curry, coriander, paprika, onions and salt to amaranth. Stir until combined.
- Form into 1.5″ patties and coat in breading. Place on greased baking sheet.
- Bake for 30 minutes.
- Pan sear patties (we used about 2 tbl ghee)
- Plate and eat