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! 
Baked Amaranth Vegetable Patties
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
Description
These baked amaranth vegetable patties are a nutritious and delicious vegan option, packed with protein and perfect for a healthy meal.
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 water in a pot. Bring to a boil, cover, and simmer for 20 minutes until the amaranth is soft and the water is absorbed. Remove the lid, fluff with a fork, and set aside to cool.
- Preheat your oven to 200°C (392°F).
- In a large skillet, heat the olive oil over medium heat. Add the minced onion and sauté for 5-7 minutes until soft and translucent.
- Add the grated carrots and zucchini to the skillet and cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
- In a large mixing bowl, combine the cooked amaranth, sautéed vegetables, chopped spinach, spelt flour, and baking powder. Season with salt and pepper to taste.
- Mix the ingredients thoroughly until well combined.
- Form the mixture into patties, about 1/2 inch thick.
- Place the patties on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the patties are golden brown and firm to the touch.
- Remove from the oven and let cool slightly before serving.
Notes
Amaranth is a great gluten-free alternative to grains. These patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness. You can substitute spelt flour with any gluten-free flour if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 patty
- Calories: 180
- Sugar: 3
- Sodium: 150
- Fat: 4
- Carbohydrates: 30
- Fiber: 5
- Protein: 6
- Cholesterol: 0
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!!!!!