Amaranth Patties with Mexican Spices

These vegan and gluten-free amaranth patties that are full of Mexican flavors crisp up on the outside but remain moist and tender in the center. You can enjoy them in a bun with your favorite toppings like a burger, stuff them in a pita, wrap in a tortilla or just devour them on their own.

1 and 1/2 cup (375g) cooked amaranth (sub quinoa or millet for part or all of the amaranth if you are not fond of the taste or do not want to experiment)
2 tablespoons (28g) chia seeds + 6 tablespoons (90ml) water (same amounts of ground flax and water or 2 eggs should also work)
1/2 cup oats (40g) (use certified gluten-free if necessary)
1 can cooked chickpeas (400g before and 250g after draining), drained – you might want to double check the ingredient list for preservatives and other chemicals (ascorbic acid should be fine – that’s Vitamin C)
1 medium onion, finely chopped
3 garlic cloves, minced
1 red pepper, finely chopped
3 teaspoon Mexican spice mix of your choice
1 teaspoon smoked paprika
2 tablespoons chopped parsley (dried also works)
½ teaspoon chili powder
1 teaspoon sriracha sauce
juice of ½ lime
salt and pepper to taste (I used about 1 teaspoon salt and ¼ teaspoon pepper)
2 tablespoons olive or coconut oil for frying

View the full recipe at WIN-WIN FOOD →