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These Baked Zucchini Amaranth Patties are a quick and easy high protein recipe perfect for a weeknight. Serve it with a salad for a complete meal.
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Raise your hand if you have more zucchini than you know what to do with this summer. Maybe you are growing it in your garden, you bought it at the farmers market or your neighbor dropped one off the size of your arm (we’ve all been there!). This recipe for oil free Baked Zucchini Amaranth Patties will help you use up some of that delicious green squash and will also introduce you to the nutritiously packed seed, amaranth.
Amaranth is a gluten free, complete protein seed, belonging to the same family as quinoa and chard. Not only is it high in protein, but it also contains plenty of iron, fiber, magnesium and calcium. When cooked, it becomes like creamy like porridge while still maintaining a bit of a crunch. The flavor is slightly nutty. You can mix it with rice, quinoa or other grains to enhance the nutritional profile of a dish. Amaranth seeds can also be popped like popcorn and added to cereals or granola.
These patties are crunchy on the outside and creamy on the inside. I load them up with zucchini, onions, salsa and some spices to compliment the earthiness of the amaranth. And I serve them up with extra salsa and some vegan sour cream. They are delicious!
You can eat them on a bun like a burger if you want, they should stay together just fine, but I didn’t intend for them to be eaten that way. I like to use my fork to dip a piece in the salsa/vegan sour cream mixture…so yummy!
These amaranth patties come together quickly and easily and only take 30 minutes to bake, making them a perfect weeknight meal. Serve them with a salad for a complete meal.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Baked Zucchini Amaranth Patties
Ingredients
- ½ cup amaranth seeds
- 1 ½ cups vegetable broth
- 1 ½ cups shredded zucchini
- ½ shredded onion
- 1 can (15 oz) white beans cannellini or great northern (or 1 ½ cups cooked white beans)
- 1 tablespoon salsa your favorite
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ cup cornmeal or breadcrumbs gluten free, if necessary
- ¼ cup flaxmeal
- extra Salsa and vegan sour cream for serving optional
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a pot on the stove, place the amaranth and vegetables stock. Bring to a boil, then reduce the heat to simmer, uncovered, until the water is absorbed.
- 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).
- Add all remaining ingredients to the white beans, including the amaranth once it’s cooked and cooled enough to handle. Mix well.
- Form into patties (I like them on the smaller side – about 3 inches in diameter and less than ½ inch thick) and place onto the parchment lined baking sheet.
- Bake 20 minutes, flip the patties over and bake another 10 minutes until crispy on both sides.
- Serve with salsa and vegan sour cream, if using.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Fran
is it possible to replace the beans with something that’s not a pulse or legume or just leave them out? I can’t eat any at the moment.
Jenn Sebestyen
Cooked potato might work! Let me know if you give it a try.
Fran
Thank you – i will try that!
Jamie
delicious! didn’t have flax so subbed chia seeds. also made a cilantro chutney to top it off. will be making this again.
Jenn Sebestyen
I’m so glad you enjoyed it. The chutney sounds delicious! Thanks, Jamie!
Dalila
Hi! Can you substitute the white beans for red beans? Thank yoj
Jenn S.
Hi, Dalila. Red beans will work. They are a stronger flavor than white beans so it may just the flavor profile just a bit, but I think would still be delicious. Let me know how they turn out. Enjoy!
Jenn S.
I’m glad you like it! Thanks so much! Yes, you may use one photo with the title of my recipe as long as you link back to my post. 🙂
Waldemar Juschin
Yay 🙂 We just published it online!
Jenn S.
That was fast. Thank you!
harrietemilys
Mmm, zucchini patties are the best! These look and sound so delicious. I love the addition of Amaranth – sooo tasy!! 😀
Jenn S.
Thanks, Harriet! The amaranth really is the star of the show here. The zucchini lends moisture and nutrition though, for sure!
Linda @ Veganosity
These are gorgeous, Jenn. I’m always looking for new burger ideas, and this is perfect. Thanks!
Jenn S.
Thanks, Linda! Let me know what you think!
Sina
These look amazing, Jenn!! What a great combo! 🙂 I can never get enough of veggie burgers, so I’ll just have to try these!
Jenn S.
Thanks so much, Sina!
Julie G.
Jenn, this looks so delicious! I just made homemade veggies burgers and this recipe is a definite “next” on my cooking list this summer – thanks for sharing 😀
Jenn S.
Thanks, Julie! Please let me know if you make them. Veggie burgers and patties are the best – so quick and easy….and delicious!
The Vegan 8
I’ve never tried amaranth before! These look so good! i love zucchini too, it’s my favorite veggie! Just posted a zucchini recipe today in fact, lol! I could eat them everyday! These look like the perfect way to use them up!
Sarah | Well and Full
Making vegan fritters can be so hard – without the egg its so easy for them to fall apart. But you did such an amazing job here!!
Jenn S.
Yeah, sometimes it can be tricky. These worked so well! The amaranth is pretty sticky so it’s perfect! Thank you so much!
Meg @ Noming thru Life
You know I haven’t cooked/made anything with amaranth before. And not sure why I haven’t. BUT. That’s all about to change because I definitely need to have these zucchini patties in my life, like now!
Jenn S.
Thanks, Meg! I’m finding that a lot of people are unfamiliar with amaranth. It’s so deliciously nutty. So if you like that sort of thing, you will love these! They are so good with the salsa! Let me know if you try them!
Sarah Shrapnel
I’m trying to find more vegetarian recipes to make for dinner mid-week and this looks delicious. I’ve never cooked with Amaranth before either. I can’t wait to give it a try!
Jenn S.
Great, Sarah! I hope you love them! Amaranth is so deliciously nutty! These would also freeze really well and reheat quickly!
Strength and Sunshine
Yay! You used amaranth! <3 I love that little bit of salsa you threw in too!
And yes, I bought WAY to much zucchini these last two weeks and even though I use it every day, it's never ending now!
Jenn S.
HaHa!! I KNEW there were people swimming in zucchini out there!! I love amaranth! Such a crunchy nutty little thing…so yummy! And everything is better with salsa, right?! Thanks, Rebecca!