A quick and easy high protein recipe perfect for a weeknight. Serve it with a salad for a complete meal.
dairy free, dairy free vegan, egg free, gluten free, oil free, soy free
Servings: 6 people
Calories: 152 kcal
Preheat oven to 400 degrees 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 1/2 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.
~You can dice the onion small instead of shredding if you wish. For convenience, I stuck it in the food processor (fitted with the shredding blade) at the same time I shredded the zucchini. Easy!
Baked Zucchini Amaranth Patties
Amount Per Serving
Calories from Fat 27
% Daily Value*
Polyunsaturated Fat 1g
Vitamin A 300IU6%
Vitamin C 6.6mg8%
* Percent Daily Values are based on a 2000 calorie diet.