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Red Lentil and Amaranth Protein Patties With Spicy Avocado Mayo [Vegan, Gluten-Free]

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These little patties are so simple to whip up, amazingly versatile, and almost fool-proof. They come together in no time, and you can change up the ingredients based on what you have in the fridge. They are great on top of a salad, as an appetizer with a nice dipping sauce, or make them slightly larger and serve on a bun as a tempting veggie burger. The possibilities are endless. To boot, they are extremely nutritious, filled with lentils and amaranth which are packed with plant protein, and both of which are great for metabolism and heart health.

Red Lentil and Amaranth Protein Patties With Spicy Avocado Mayo [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Ingredients

For the Red Lentil and Amaranth Protein Patties:

  • 1/2 cup amaranth, (uncooked)
  • 1/2 cup red lentils (uncooked)
  • 2 cups water
  • 1 medium Russet potato, grated
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup parsley, chopped
  • 1 tablespoon nutritional yeast
  • 1 tablespoon mustard
  • 2 tablespoons ketchup
  • 2 tablespoons rice flour
  • 2 tablespoons coarse cornmeal (or regular)
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

For the Spicy Avocado Mayo:

  • 1 ripe avocado, mashed
  • 2 tablespoon vegan mayonnaise
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon olive oil
  • A pinch of sea salt
  • A good pinch of cayenne pepper

Preparation

  1. Preheat oven to 450 degrees. Place 1-2 tablespoon of high heat oil (avocado, organic canola, grape seed) on a baking sheet and spread evenly.
  2. In a medium pot, place amaranth, lentils, and 2 cups water. Bring to a boil, cover pot, and reduce to a simmer. Let cook undisturbed for 10-15 minutes until water is absorbed and amaranth and lentils are cooked. It will be porridge-y, let it cool.
  3. While amaranth is cooking, grate the potato into a large mixing bowl. With your hands squeeze the shredded potato over sink to release excess water. Return to bowl and add chopped onion, garlic, and parsley. Add cooked amaranth/lentil mixture and mix well with your hands. Add mustard, ketchup, spices, cornmeal and rice flour. Mix well.
  4. Form into small patties, then place them on baking sheet and bake for 8-10 minutes on each side until golden brown and crispy.
  5. While cooking, make avocado mayo. Simply mash avocado in a small bowl with the back of a fork. Add rest of ingredients and stir well. Serve atop the patties, or on the side as a dipping sauce.

Nutritional Information

Total Calories: 1490 | Total Carbs: 199 g | Total Fat: 40 g | Total Protein: 50 g | Total Sodium: 150 g | Total Sugar: 9 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Renee Press is the founder of Fire and Earth Kitchen which offers 100 percent vegan and gluten-free cooking classes, food coaching, and chef services in Seattle Washington. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. Fire and Earth Kitchen.


 

 

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13 comments on “Red Lentil and Amaranth Protein Patties With Spicy Avocado Mayo [Vegan, Gluten-Free]”

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Laura-Lee Van Brunt
2 Months Ago

Marika Bianca


Reply
Kimberlee Green
2 Months Ago

Yes, I love amaranth! I saw it & wanted to try it because it seemed like quinoa's smaller cousin. It has a different flavor & texture (cooks up & gels a bit like chia seeds), which I enjoyed. It goes great with beans & in soups/stews, or just eaten solo.


Reply
Butch Hertz
2 Months Ago

Marie Hertz


Reply
Bobbie Briggs
2 Months Ago

I did... I don't think I watched it well enough... it was crunchy


Reply
Jacqueline Leibhardt
2 Months Ago

Love amaranth. Been growing it for years. Love love love the greens beyond all others. Amaranth is truly a superfood.


Reply
MaryAnne Bannon Robertson
2 Months Ago

Been eating amaranth for a very very long time. I like it best as breakfast cereal. It is very gelatinous so it does not make patties like other grains.


Reply
Bobbie Briggs
09 Dec 2017

How can I prepare it so that it doesn't taste crunchy

Paula Harris
2 Months Ago

Ellen Van Geest Berends, here ya go!


Reply
Cindy Moore
2 Months Ago

The fist time I ever heard of it was either in Costa Rica? or Mexico? and it was made into a fritter batter, fried, sprinkle of salt & drizzle of lime juice. They were awesome.


Reply
Amy Montgomery Marie
2 Months Ago

Ashlee Hamm Gina Bukumirich


Reply
Cindy Vidia
1 Years Ago

Excellent ! Many thanks


Reply


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