Amaranth & Lentil Patties
These protein-packed Amaranth & Lentil Patties are a delicious and healthy vegan option, using amaranth as a binder to create a firm yet tender texture.
For 4 servings
Prepare the flax egg: In a small bowl, combine the flaxseed meal and 3 tablespoons of water. Stir well and let it sit for 5 minutes to thicken into a gel-like consistency.
In a large mixing bowl, thoroughly mash the cooked lentils using a fork or potato masher until they are mostly broken down but still retain some texture. Avoid over-mashing to a paste.
Add the cooked amaranth, finely chopped red onion, minced garlic, chopped fresh cilantro, ground cumin, ground coriander, turmeric powder, salt, and black pepper to the mashed lentils.
Pour in the prepared flax egg and add the panko breadcrumbs to the mixture. Mix everything together thoroughly until all ingredients are well combined and the mixture is firm enough to form patties. If the mixture feels too wet, add an additional tablespoon or two of breadcrumbs until it reaches the desired consistency.
Divide the mixture into 8-10 equal portions. Gently form each portion into a patty, about 1/2 inch thick and 2-3 inches in diameter. You can lightly moisten your hands to prevent sticking.
Heat the olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the patties into the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
Cook the patties for 4-6 minutes per side, or until they are golden brown and crispy on both sides. The internal temperature should be heated through.
Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve warm with your favorite dipping sauce or as part of a meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, ensure your lentils and amaranth are well-drained and cooled before mixing. Excess moisture can make the patties difficult to form.
- 2If the mixture feels too soft, chill it in the refrigerator for 15-20 minutes before forming patties. This helps them firm up and prevents crumbling during cooking.
- 3Don't overcrowd the pan when frying. This allows each patty to cook evenly and develop a nice crispy crust. Cook in batches if needed.
- 4These patties can be made ahead of time. Store cooked patties in an airtight container in the refrigerator for up to 3-4 days and reheat gently in a skillet or oven.
Adapt it for your goals.
Spice Profile
Experiment with different spices like smoked paprika, a pinch of cayenne pepper for heat, or garam masala for an Indian-inspired flavor.
Added VegetablesAdded Vegetables
Incorporate finely grated carrots, zucchini (squeezed of excess moisture), or spinach into the mixture for added nutrients and texture.
Baking OptionBaking Option
For a lower-fat alternative, bake the patties. Preheat oven to 375°F (190°C), lightly brush patties with oil, and bake for 20-25 minutes, flipping halfway, until golden and firm.
Why this is on our healthy list.
Rich in Plant-Based Protein
Lentils are an excellent source of plant-based protein, crucial for muscle repair, growth, and overall body function, making these patties highly satisfying.
High in Dietary Fiber
Both lentils and amaranth are packed with dietary fiber, which aids digestion, helps regulate blood sugar levels, and promotes a feeling of fullness, supporting weight management.
Nutrient-Dense Whole Grains
Amaranth is a complete protein and a good source of iron, magnesium, phosphorus, and manganese, contributing to bone health, energy production, and various metabolic processes.
Frequently asked questions
Yes, you can use canned lentils. Ensure they are thoroughly rinsed and very well-drained before mashing to avoid excess moisture in the patty mixture.
