CRISPY AMARANTH PATTIES
SERVES 12 PATTIES
1 cup (180 g) (6.3oz) dry amaranth
1 1⁄2 cups (355 ml) water
1⁄2 ounce (14 g) (0.49oz) dry mushroom of choice
3⁄4 cup (180 ml) vegetable broth, boiling
3 tbsp (45 ml) fresh lemon juice
1 tbsp (15 ml) olive oil
1⁄3 cup (53 g) (1.9oz) minced red onion
2 cloves garlic, grated or pressed
1 tbsp (8 g) (0.28oz) nutritional yeast
1⁄2 tsp dried oregano
1⁄2 tsp Scant dried basil
1⁄4 tsp dried thyme
1⁄2 tsp fine sea salt Ground peppercorn
1⁄4 cup (30 g) (1.1oz) whole wheat pastry flour or (31 g) (1.1oz) all- purpose flour
2 tbsp (16 g) (0.56oz) cornstarch or arrowroot flour
1 tbsp (12 g) (0.42oz) chia seeds, optional
Non-stick cooking spray or oil spray
NUTRITIONAL VALUES
Calories: 54kcal
Fat: 2g (0.2g S.Fat)
Carbs: 8.8g
Protein: 0.8g
Sugar: 6.2g
Sodium: 38mg
METHOD
In a rice cooker, combine the water and amaranth and cook until the liquid is absorbed, about 20 minutes. (Alternatively, cook the amaranth on the stovetop according to the package directions.) Allow to cool completely before forming the patties.
Soak the mushrooms for 15 minutes in the broth. When the mushrooms are cool enough to handle, gently squeeze out the liquid, reserving the broth for later use. Set aside the mushrooms, which have been finely minced.
For the following, we prefer to use our stand mixer fitted with the paddle attachment, but it is not required. Because cooked amaranth is sticky, it just makes the preparation a little easier and less messy. Combine the cooled amaranth, mushrooms, lemon juice, oil, onion, garlic, nutritional yeast, oregano, basil, thyme, salt, and pepper in a large mixing bowl. Stir in the flour, cornstarch or arrowroot, and chia seeds until thoroughly combined. Refrigerate for at least 1 hour, covered.
Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a whoopie pie pan with cooking spray.
Use 3 packed tbsp (approximately 55 g) of the mixture for each patty, placing them on the pan; the mixture will be sticky, so moisten your hands to help with the shaping. Flatten the dough to fit the pan. Rep with the remaining mixture. You should get a total of 12 patties.
Coat the patties lightly with cooking spray. Bake for 15 minutes, then flip and bake for another 12 to 15 minutes, or until golden brown and firm. Allow 10 minutes to stand before serving warm or at room temperature.
Soak the mushrooms for 15 minutes in the broth. When the mushrooms are cool enough to handle, gently squeeze out the liquid, reserving the broth for later use. Set aside the mushrooms, which have been finely minced.
For the following, we prefer to use our stand mixer fitted with the paddle attachment, but it is not required. Because cooked amaranth is sticky, it just makes the preparation a little easier and less messy. Combine the cooled amaranth, mushrooms, lemon juice, oil, onion, garlic, nutritional yeast, oregano, basil, thyme, salt, and pepper in a large mixing bowl. Stir in the flour, cornstarch or arrowroot, and chia seeds until thoroughly combined. Refrigerate for at least 1 hour, covered.
Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a whoopie pie pan with cooking spray.
Use 3 packed tbsp (approximately 55 g) of the mixture for each patty, placing them on the pan; the mixture will be sticky, so moisten your hands to help with the shaping. Flatten the dough to fit the pan. Rep with the remaining mixture. You should get a total of 12 patties.
Coat the patties lightly with cooking spray. Bake for 15 minutes, then flip and bake for another 12 to 15 minutes, or until golden brown and firm. Allow 10 minutes to stand before serving warm or at room temperature.
