Crispy Amaranth Patties Recipe
1 cup (180 g) dry amaranth
1½ cups (355 ml) water
½ ounce (14 g) dry mushroom of choice
¾ cup (180 ml) vegetable broth, boiling 3 tablespoons (45 ml) fresh lemon juice 1 tablespoon (15 ml) olive oil
⅓ cup (53 g) minced red onionc
2 cloves garlic, grated or pressed
1 tablespoon (8 g) nutritional yeast
½ teaspoon dried oregano scant
Scant ½ teaspoon dried basil
¼ teaspoon dried thyme
½ teaspoon fine sea salt
¼ cup (30 g) whole wheat pastry flour or (31 g) all-purpose flour
2 tablespoons (16 g) cornstarch or arrowroot flour
1 tablespoon (12 g) chia seeds, optional
Non-stick cooking spray or oil spray
1Combine the water in a rice cooker with the amaranth and cook until the liquid is absorbed, about 20 minutes. (Alternatively, cook the amaranth on the stove top, following the directions on the package.) Let cool completely before preparing the patties.
2Soak the mushrooms in the broth for 15 minutes. Gently squeeze out the liquid from the mushrooms once it is cool enough to handle, making sure not to discard the broth for use in other recipes. Finely mince the mushrooms and set aside.
3We like to use our stand mixer fitted with the paddle attachment for what follows, but it’s not necessary. It just makes the preparation a little easier and less messy, as cooked amaranth is sticky. In a large bowl, combine the cooled amaranth, mushrooms, lemon juice, oil, onion, garlic, nutritional yeast, oregano, basil, thyme, salt, and pepper. Add the flour, cornstarch or arrowroot, and chia seeds, stirring to thoroughly combine. Cover and refrigerate for at least 1 hour.
4Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a whoopie pie pan with cooking spray.
5Use 3 packed tablespoons (about 55 g) of mixture for each patty, placing them on the pan; you will need to moisten your hands to help make the shaping easier as the mixture will be sticky. Flatten to fit the pan. Repeat with remaining mixture. You should get 12 patties in all.
6Lightly coat the patties with cooking spray. Bake for 15 minutes, flip, coat with cooking spray again, and bake another 12 to 15 minutes until golden brown and firm. Let stand 10 minutes before serving warm or at room temperature.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.