Amaranth was the wonder food of the Aztecs. A gluten-free, psuedo-grain, amaranth provides stunning levels of protein, calcium, fiber and iron.
By Emily Segal
Actually a small seed, amaranth cooks up much like quinoa or millet, but has a stickier texture, perfect for forming patties. In this vegan recipe, amaranth joins a host of vegetables to form a tender patty that is as healthy as it is delicious. 
The Aztecs fed amaranth to their warriors and runners in order to provide them the large amounts of energy, strength, and endurance they required. I think amaranth might be the perfect food to fuel our modern, on-the-go lifestyles as well!
PrintBaked Amaranth Vegetable Patties
- Total Time: 50 minutes
- Yield: 4-6 1x
Description
These healthy oven-baked vegetable patties are high in protein and nutrition thanks to super healthy psuedo-grain, amaranth.
Ingredients
- 1 cup dry amaranth
- 2 cups water
- 1 Tbsp olive oil
- 1 medium onion, minced
- 2 medium carrots, grated
- 2 medium zucchini, grated
- 3 cups fresh spinach, finely chopped
- 1/4 cup spelt flour
- 1/2 tsp baking powder
- 3 Tbsp tahina
- 1 handful fresh basil, finely chopped
- 1 handful fresh dill, finely chopped
- 3 fresh sage leaves, finely chopped
- the leaves of 3 fresh oregano stalks
- juice of 1/2 lemon
- 1 tsp salt
- black pepper
Instructions
- Place the amaranth and the water in a pot.
- Bring to a boil, cover and simmer for 20 minutes until amaranth is soft and water is absorbed.
- Remove lid, fluff and set aside to cool.
- Preheat oven to 200C (400F).
- Line a baking sheet with parchment paper and then lightly oil.
- In a pan, saute onion in oil.
- Add carrots and zucchini and saute until all is soft.
- Add spinach and cook just until wilted.
- In a large mixing bowl, mix amaranth, cooked veggies and all remaining ingredients.
- Mix with your hands until it is all uniformly combined.
- Taste and adjust seasonings to your liking.
- Shape mixture into about 10 patties and place on baking sheet.
- Bake 20-30 minutes until golden and crunchy on the top.
- Serve as is or topped with a dab or your favorite sauce (I used tomato sauce).
- Prep Time: 20 mins
- Cook Time: 30 mins
Your cakes are in the oven , my mom gave me lots of pantry ingredients , I have been cooking healthy for a long time , I was never drawn to cook Amaranth , I cooked the seeds for 20 minutes like you mentioned once done they were very thick almost like a paste super thick oatmeal . I don’t if it’s normal , I did red peppers , scallions , spinach , cilantro , dill , Dijon mustard a tad almond meal , a tad of ground flaxseeds to replace the thickening ingredients , I also added 1 tbs of nutritional yeast everything bonded very well but I wonder if it’s the texture I am suppose to get , not knowing if the Amaranth should be sticky , I cook quinoa which is very fluffy but this one is completely different texture . We shall see it’s baking , I will report back on the texture than rate the recipe , it tasted very good so far so good .
Really yummy!
I had no zucchini so used an eggplant & mushrooms & instead of spinach I used kale.
Served it with a homemade tomato sauce & fresh salad, definitely will make again.
Yes, the consistency was rather loose but it still formed balls & baked up crispy on the outside yet soft on the inside.
thankyou
These had a lovely flavor, but they were really loose. I couldn’t form it into patties, so I just scooped it onto the baking sheet and used a form to shape it into rounds. I am wondering if I should have squeezed the liquid out of the cooked veggies, or maybe added an egg or additional flour? They tasted great, so I will see if I can get better results next time :)
delicious! one of my favorite amaranth recipes : ) Thanks!
Omg these are too good to be true!!!!Absolutely delicious!!!!!