Amaranth walnut patties

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Amaranth, Walnut Patties

 

Ingredients

•1/2 c of amaranth, wash and drain

•1/8 tsp of salt

•1 1/2 c of water

•8 ounces of tofu, mashed until soft

•1 tbsp of chickpea rice miso

•2 tbsp of Braggs liquid aminos

•1 tbsp of water

•2 cloves of crushed garlic cloves

•4 scallions, minced

•1 tsp of ground coriander

•1/3 c of chopped walnuts

•2/3 c of quick oats, may need more if necessary

•1-2 tbsp of safflower oil

 

Directions

1.First begin by adding chickpea rice miso to 1 tbsp of water.

2.Then bring the salt, water and amaranth to a boil.

3.Cover and simmer for about 20 minutes on Medium high heat or until

you see all of the water in the pan evaporate.

4.Take the cooked amaranth out of pan and place into mixing bowl

until cool.

5.Add all remaining ingredients, except the oil and amaranth, and mix

thoroughly.

6.Patties should stay firmly together.

7.Next, add oil to heated skillet.

8.Make patties by forming amaranth into 8 medium-sized balls and

flatten.

9.Heat the patties on high for about 8 to 10 minutes on each side.

 

Tom

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Vegetable Walnut Patties

 

Vegetable Walnut Patties Ingredients

1 1/2 c ;water 2 ts Basil, dried

1/2 c Millet 2 tb Thyme, fresh; chopped OR

1 tb Canola or safflower oil 1 ts Thyme, dried

1 Celery rib; with leaves, 3 tb Tamari

1 md Onion; finely chopped 1/4 ts Pepper

4 sl Bread, whole wheat; torn 1 md Carrot; grated

2 c Walnuts 1 1/3 c Herbed Bread Crumbs (see

1 c Parsley, fresh; chopped Walnut halves or parsley

1/2 c Basil, fresh; coarsely

 

Instructions for Vegetable Walnut Patties

In a medium saucepan, bring the water to a boil over medium-high

heat. Stir in the millet, cover, reduce the heat, and simmer until

the water is absorbed, 20 to 30 minutes. (The millet must be freshly

cooked and still warm to form the patties). Meanwhile, heat the oil

in a large frying pan over medium-high heat. Add the celery and onion

and cook, until softened, about 6 minutes. Transfer to a large bowl.

In a food preocessor fitted with the metal blade, combine the bread,

walnuts, parsley, basil, thyme and tamari and process until coarsely

chopped. Add to the onion/celery mixture. Add the cooked millet to

the onion mixture, along with the grated carrot, and stir to mix.

Preheat the oven to 400 degrees. Lightly oil a baking sheet. Shape

the warm millet mixture into 2-inch patties (about 1/2 cup) to serve

as a main dish or 1-inch patties (about 1/8) cup for an appetizer.

Roll each patty in the Herbed Bread Crumbs, patting to make the

crumbs adhere, and put on the baking sheet. Bake until lightly

browned, 20 to 30 minutes. Arrange the patties on a serving platter

and garnish each one with a walnut half or a sprig of parsley.

 

Tom

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