These patties are crunchy on the outside and creamy on the inside. Zucchini, onions, salsa, and spices to complement the earthiness of the amaranth. Serve these on a bun like you would with a burger, or on a bed of leafy greens, with salsa and vegan sour cream.

Baked Zucchini and Amaranth Patties [Vegan]






  • 1/2 cup amaranth seeds
  • 1 1/2 cups vegetable broth
  • 1 1/2 cups shredded zucchini
  • 1/2 shredded onion
  • 1 15-ounce can white beans (cannellini or great northern), or 1 1/2 cups cooked
  • 1 tablespoon salsa
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 cup cornmeal or breadcrumbs (gluten-free, if necessary)
  • 1/4 cup flax meal
  • Vegan sour cream, for serving (optional)


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a pot on the stove, place the amaranth and vegetable stock. Bring to a boil, then reduce the heat to simmer, uncovered, until the water is absorbed.
  3. Meanwhile, place white beans in a large bowl and smash with a potato masher or fork until mostly broken down (a few whole beans left is fine).
  4. Add all remaining ingredients to the white beans, including the amaranth once it's cooked and cooled enough to handle. Mix well.
  5. Form into patties and place onto the parchment lined baking sheet.
  6. Bake 20 minutes, flip the patties over and bake another 10 minutes, until crispy on both sides.
  7. Serve with salsa and vegan sour cream, if using.


You can dice the onion small instead of shredding if you wish.