Baked Zucchini Amaranth Patties
A quick and easy high protein recipe perfect for a weeknight. Serve it with a salad for a complete meal.
Servings: 6 people
Calories: 152kcal
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
~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.
Nutrition
Calories: 152kcal | Carbohydrates: 29g | Protein: 7g | Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 357mg | Potassium: 279mg | Fiber: 6g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 6.6mg | Calcium: 560mg | Iron: 2.5mg