Bring 2 cups of water to a boil in a medium pot. Add the
amaranth in a steady stream, stirring well. Return to a boil
and once reached, quickly lower the heat until the water
reaches a gentle simmer. Cook covered for 20 to 25
minutes, or according to package instructions.
In a small pan, saute zucchini, onion and garlic until
fragrant, about 2 to 3 minutes.
Add the lemon zest and curry powder to the pan and toast,
stirring continuously for about 1 minute. Remove from heat,
mix in parsley and set aside.
When the amaranth is cooked, pour the curry powder
mixture to the amaranth and stir until combined. Season
with sea salt and cayenne pepper. Let cool until easily
handled.
Slightly whisk one large egg and add to the cooled amaranth
mixture.
In a breading bowl, mix together crumbs and Parmesan
cheese. Get your wet and dry hands ready for breading.
With the one you will use as your wet hand, take about a
TBLS or so of amaranth (it will be quite sticky) and drop it
into the breadcrumb mixture.
Cover the amaranth in breadcrumb mixture with your dry
hands.
Shape into a small ball in the palm of your (dry) hands, then
lay it gently on a tray lined with parchment paper. Slightly
flatten the ball into a patty.
Continue this process until all the amaranth is breaded.
Heat grapeseed (or your choice of) oil in a pan to 375 F (190
C). Make sure you have enough oil to cover at least half the
height of your patties.
Fry one side of the patties until golden, about 45 seconds.
Flip the patties and cook the other side for another 45
seconds. Make sure the patties are not too soft. If they are,
cook longer, another 10 to 15 seconds per side. Do not
overcrowd the pan.
Remove and transfer to a plate lined with paper towels to
drain excess oil.
Serve immediately. Can be kept for later, but reheat patties
under a broiler.
Originally Submitted
8/20/2013
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