Ingredients for Amaranth Walnut Patties
- 1 cup Amaranth
- 2 1/4 cups Water, 1 tablespoon Water
- 1 teaspoon Salt
- Tofu (not specified in recipe)
- 2 tablespoons Braggs Liquid Aminos
- 1 tablespoon Chickpea Rice Miso
- Scallions (not specified in recipe)
- 3 cloves Garlic
- 1 1/2 cups finely chopped Walnuts
- Ground Coriander (not specified in recipe)
- Quick Oats (not specified in recipe)
- 1 tablespoon Safflower Oil
- 1/2 cup finely chopped Onion
- 1/2 cup Breadcrumbs
- 1 tablespoon Olive Oil
- 2 tablespoons Soy Sauce
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How to Make Amaranth Walnut Patties
- In a small bowl, whisk together the chickpea miso paste and 1 tablespoon of water until smooth and creamy.
- In a medium saucepan, bring 1 cup of water to a boil. Add the amaranth and salt.
- Reduce heat to medium-high, cover, and simmer for 20 minutes, or until all the water has been absorbed and the amaranth is cooked through.
- Transfer the cooked amaranth to a large mixing bowl and let it cool slightly.
- Add the chopped walnuts, onion, breadcrumbs, minced garlic, and soy sauce to the amaranth. Stir to combine thoroughly.
- Gently mix in the creamed chickpea miso paste until the mixture is well combined and holds its shape.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Shape the amaranth mixture into 8 medium-sized patties.
- Carefully place the patties in the hot skillet and cook for 8-10 minutes per side, or until golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
2g
Fat
4g
Carbs
4g
