These gently spiced amaranth cakes can be served in so many different ways and are perfect for keeping in the freezer as a healthy, filling a quick meal. Take them to work with some cous-cous and salad for a hearty lunch, or pop them in a burger bun with Tzatziki, Mango Chutney, Salad or maybe even some fried Paneer cheese for an easy, yet impressive date night dinner.
Start by cooking the amaranth - use a ratio of 1 1/2 cups liquid to 1/2 cup amaranth. Place the amaranth and water in a small saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until water is absorbed, about 20 minutes.
In a frying pan or heavy bottomed pan, sauté the onion and garlic for a couple of minutes. Once the onions are translucent, add the lemon zest and curry powder and cook through for another couple of minutes.
Mix the curried onion and garlic thoroughly with the amaranth in a bowl before adding in the whisked egg.
In a separate bowl, mix together your remaining dry ingredients, the panko breadcrumbs, parmesan and parsley. A deep plate or pasta bowl is best, so you have a large area on which to roll the amaranth mixture.
Form small balls of amaranth mixture and roll these in the panko mix.
Lay the breaded balls onto a lined baking tray and gently flatten them with a spatula, fork or the back of your hand. At this point you can chill or freeze the cakes for cooking later.
Heat coconut oil in a frying pan. Fry the patties on each side until golden. Serve as a non-meat burger alternative with Tzatziki, lettuce and tomato in a Brioche bun or simple serve with a fresh salad, new potatoes or rice.