Lentils and Amaranth Patties

Amaranth is an ancient grain without gluten. And as Palinski-Wade suggests, it’s a great source of protein. Mix with lentils, like in this recipe, for a perfect protein breakfast. Lentils and kale add weight and nutrients, while chipotle vegan aioli sprinkled over them gives them a spicy, smoky, flavorful flavor. Not only are these healthy guys gluten-free, they’re also vegan and low in fat.

ingredients Of Lentils and Amaranth Patties

  • • 1 cup red lentils
  • • 1 cup amaranth
  • • 1 tablespoon olive oil
  • • 1 onion,finely diced
  • • 3 cloves garlic, chopped
  • • 2 cups finely chopped kale
  • • 1 teaspoon cumin
  • • 1 teaspoon chili powder
  • • 2 tablespoons ground flax seed (this is the binding agent, so don’t leave out)
  • • 1/2 cup chopped cilantro
  • • 1/2 teaspoon salt plus more to taste
  • • 1/2 teaspoon cracked pepper
  • • oil for frying
  • Chipotle “aioli”
  • • 1 package tofu
  • • 1/2 -1 teaspoon chipotle powder
  • • 1 teaspoon coriander
  • • 1 teaspoon smoked paprika
  • • 3/4 teaspoon salt
  • • juice of half a lime
  • • 1 garlic clove

Also Read: Oatmeal Protein Pancakes (High Protein)

instructions Of Lentils and Amaranth Patties

  1. Add the red lentils and amaranth to a saucepan. Cover with water and boil for 15 minutes.
  2. Place in a fine mesh colander and allow to drain very well, squeezing the liquid. In a large pan, sauté the onion in the oil over medium-high heat for two minutes. Lower the heat to medium.
  3. Add the garlic. Sauté 3-4 minutes. Add the finely chopped kale, spices and salt. Add the onion-kale mixture to the lentil and amaranth mixture in a large bowl.
  4. Stir to mix well. Add the ground flax seeds and add the fresh coriander.
  5. Let cool. Make aioli. Place all of the Aioli ingredients in a food processor and mix until very smooth, scraping the sides.
  6. Place in a bowl and set aside. When cold enough to handle, form 2 to 3 inch patties lightly coated with flour and dry amaranth seeds.
  7. Refrigerate 20 minutes. Heat 1 to 2 tablespoons of oil in a non-stick skillet over medium heat.
  8. Sear the patties for a few minutes on each side, until golden and place them in a hot oven until they are very hot.
  9. Serve with chipotle aioli and sprigs of fresh coriander.

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