Lentil & Amaranth Patties
1 cup cooked lentils
1 cup cooked amaranth
1 small onion, finely diced
3 cloves garlic, chopped
¼ cup chopped cilantro
¼ cup chopped parsley
½ cup finely chopped spinach
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons ground flax seed
½ teaspoon salt plus more to taste
½ teaspoon cracked pepper
rice flour for coating
oil for frying
Cook lentils and amaranth per instructions. Once cooked, place lentils in a fine mesh strainer and drain well, pressing liquid out. Set both lentils and amaranth aside to cool.
Finely chop onion, garlic, cilantro, parsley, and spinach.
Once lentils and amaranth are cool, mix in big bowl. Add onion, garlic, cilantro, parsley, and spinach mixture and combine well. Add ground flax seeds.
Pat mixture into 2-3 inch patties and lightly coated in rice flour. Refrigerate for 20 minutes or longer.
Heat 1 -2 tablespoons oil in a non-stick frying pan over medium heat.
Sear patties a few minutes on each side until golden brown and place in a warm oven until heated all the way through.