Description
These healthy oven-baked vegetable patties are high in protein and nutrition thanks to super healthy psuedo-grain, amaranth.
Ingredients
Scale
- 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