Amaranth Patties

So, you remember the other day when I was extolling the virtues of quinoa? Well, hold the phone, honey, cos I’ve a new grain to tell you about and it’s got even more protein in it than quinoa and it’s less than half the price.  Amaranth. Gluten-free, heart-friendly and versatile, it’s also less than half the price of quinoa (in case you didn’t hear me the first time!).

I have given up wheat again because there is a direct link between consuming it and my waistline (and every other part of me) expanding. I really want to be strict with myself until I’m back in my clothes so no wheat – even though I love bread and pastries and pasta and…all the things that taste really good. This shunning of wheat means that I’m looking (again) at all sorts of grains and flours with which to prepare tasty meals.

So, yesterday, I cooked with amaranth for the first time, and made patties.

Amaranth Patty

Amaranth Patties

200g of Amaranth

400 mls of Water

1 Onion

5 Cloves of Garlic

Zest of half a lemon

2 Tablespoons of Curry Powder

1 Egg

4 Slices of (gluten-free) Bread

150g of Hard Cheese

Salt & Pepper to taste

Vegetable (not olive) oil for frying

Peel and slice the onion.

Peel and pound or mince the garlic.

Turn the bread into breadcrumbs with your hand-blender, or spice grinder.

Bring the 400mls of water to the boil.

Add the amaranth to the pot in a steady stream.

Return to the boil and then lower the heat.

Leave the amaranth to cook for about 20 minutes.

When it’s done, the amaranth will look a bit like couscous that’s been cooked with too much water. Don’t panic! This is what it’s meant to look like. It will also be very sticky.

Heat the oil over a medium heat in a wok or frying pan

Add the onion, garlic, lemon zest and curry powder.

Cook, stirring, for about 5 minutes.

Turn off the stove.

When the amaranth is done, combine the onion mix and the grain in whichever pot is bigger.

Whisk the egg and add it to the mixture.

Add in the cheese.

Stir in the breadcrumbs and combine.

Add the salt and pepper.

Mix well.

Over a medium heat, heat some oil in wok or frying pan.

To shape the patties, I used a wooden spoon and a butter knife, scooping the mixture into the bowl of the spoon and un-sticking it directly into the pan with the knife. It keeps a reasonable shape in the pan.

Fry each patty for about one minute each side.

I got a batch of about 18 from this amount – I say ‘about’ because, as I fished them out of the pan and onto a plate, the grils swiped and ate them!

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