Rinse cooked amaranth. Mix all ingredients
in a medium bowl. Cook over medium high heat. Drop by tablespoon into a preheated skillet
which has a non-stick surface or has been lightly oiled. Flatten patties with a spatula
and allow to cook on the first side until the patty will stay together well before
turning. Brown both sides
* WF & GF only if Tamari is wheat &
gluten free.
"Once I figured out how to cook
amaranth, the patties cooked well. They held together nicely and cooked quickly. The
texture was as expected in a patty. I can't say the flavour was all to my liking. I found
the taste of onions and spices overpowering, so my suggestion would be to adjust these
ingredients to your own taste. Perhaps cooked or red onions would be a better choice. I
actually preferred my re-heated day-old patty with extra soy sauce over the fresh
one."
Allen Mayer, Tester
Note: For this recipe the amaranth should
have a texture similar to rice or couscous. Use a 2-1 ratio of water to amaranth and cook
for about 18 - 20 minutes.
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