Total Time
30mins
Prep 0 mins
Cook 30 mins

From my beloved now defunct Veggie Life Mag.

Ingredients Nutrition

Directions

  1. Cream the chickpean rice miso in the 1 tbsp of water
  2. Bring water, amaranth, and salt to boil. Cover then simmer on Med high for 20 minutes or until all water has evaporated. Transfer cooked amaranth into mixing bowl and allow to cool.
  3. Combine remaining ingredients, except oil, amaranth and blend thoroughly. Mixture should hold patties together.
  4. Add oil to large heated skillet.
  5. Form amarnth into 8 medium-sized patties and brown on medium high for 8 to 10 minutes on each side.
Most Helpful

5 5

Five stars as this recipe worked as written. Only change I made was to leave out the oil and use an oil spray on the skillet. I made this recipe because of the use of amaranth, but found that when completed we could not really tell it was in the patties. Served with a gravy on top. Thanks for posting this unique recipe.