These lentils and amaranth patties are healthy, easy to make, vegan and delicious! You’ll love their crispy texture and lovely taste! Plus, they are super-rich in proteins!
I don’t know if you remember, but a few weeks ago I posted a photo on Facebook with my white beans and amaranth patties ready to go into the oven. I also promised you the recipe. Well, I won’t be able to show you the final photos because I was clumsy as usual. I took the tray out of the oven and I didn’t grab it right. I burned myself and all the patties fell on the floor. What a mess! They were not even ready yet! I barely managed to save 3 or 4 amaranth patties. I was so hungry I ate them all right away.
I liked amaranth so much that I decided to give it another try. This time, I combined it with red lentils and the result was this delicious, vegan amaranth patties recipe!
In case you haven’t heard about amaranth or didn’t cook/ate it so far, here’s something you should know about this amazing cereal.
Amaranth
Amaranth is an over 8000 years old gluten-free cereal. In Ancient Greece it was considered a sacred plant and a symbol of eternal youth. Starting with the ’70s, its amazing health benefits have been rediscovered.
Amaranth can be named a super-cereal, as it is very rich in nutrients. It’s also known for its high concentration of proteins, vitamins, essential amino acids and minerals.
Amaranth also lowers cholesterol levels and has amazing anti-cancer properties.
- 1 cup red lentils
- ½ cup amaranth
- ½ cup chopped fresh parsley
- 1 onion, diced
- 2 Tbsps ground flax seeds + 3 Tbsps water (or one large egg)
- 4 Tbsps nutritional yeast
- ½ cup breadcrumbs (GF)
- some sliced black olives (optional, but recommended)
- salt and ground pepper, to taste
- some oil
- Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
- Add red lentils and amaranth in a pot. Cover with water and boil for 15 minutes. Strain them.
- Put them in a large bowl and blend in all the other ingredients, except oil. If the composition is too moist, add more breadcrumbs. The patties should be easy to form.
- Heat some oil in a non-stick frying pan.
- Make the patties – 1 Tbsps per patty.
- Fry them 2 minutes on each side.
- Put the amaranth patties on a plate covered with a paper towel, in order to absorb all excess oil.
Want more veggie patties recipes. Try these:
- Red Lentil Veggie Burger Patties with Greens
- Vegetarian “Beef” Burger | Azuki Beans Veggie Burger
- Quinoa Patties with Feta Cheese and Olives
- Green Chickpea Patties with Tahini
- Quinoa Patties with Sweet Corn and Herbs
38 Comments on “Protein Power Lentils and Amaranth Patties”
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I am new to vegan cooking and these were pretty good. I thought these tasted much better with about two teaspoons of crushed garlic and about a teaspoon of salt. Also, maybe my onion was too big, but I think half an onion would be enough.
So glad you liked them! 😀
Do you have a study that shows amaranth’s anti-cancer properties?
Thanks!
Hi Tanya! Check out these: http://pubs.acs.org/doi/abs/10.1021/jf072911z and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4888664/
I would like to try your recipes, looks healthy
Made these for dinner today, they came out perfect! Swapped out the breadcrumbs for quick-cooking oats. Very awesome recipe, tasty and simple to prepare.
So glad you liked them, Rekka! 😀 Oats sounds like a great idea! Will try it too. 🙂
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They look really good. I will try them this weekend. 🙂 Have you tried freezing them? Since I’m making them only for two 15+ patties are probably a little too much.
Glad you like them, Mona! 🙂 Sure, you can freeze them. I usually cook them and then freeze them and when I want to make some again I just let them thaw a bit and then grill them.
Great, thanks! So then I’ll make the full receipe. 🙂
Looks great but mine fell apart when trying to fry them
I added some flax to help bind but now thinking of baking it instead like a casserole
Also I added some garlic and a little hot pepper and cumin
We ate the Stirfry version ( since that’s how it came out) really quite good!
Did you drain the lentils very well? This is very important. If the lentils are not drained properly and then mashed a little with a fork, you’ll have to add more breadcrumbs, flour or even flax seeds to make the patties stick together.
So creative! I’ve seen chickpea / quinoa patties but never lentils. But it’s smart because they can also be used as a binding agent! Great idea 🙂
Thanks Sarah! 😀 Hope you’ll give them a try! 🙂
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i like it
Thanks, Vesna! 😀
Did a bit differently. Cooked it with garlic, Worcester sauce, cumin and salt. Added sweet corn, red bell pepper, some cumin again, cayenne pepper, Lemmon zest and used green olives instead of black. Before rolling the patties, added a bit more amaranth to get more crunch to the bite. I also didn’t make it with white potatoes but with sweet potatoes. Tasted great!
Glad you liked it Shelly! Your recipe sounds great! Will try it too. 🙂
These look delicious! I’m making them tonight!
Are your lentils pre-cooked? (I have a bog of uncooked red lentils but I always fail to make them into somthing yummy :()
Thanks! Glad you like them! 🙂 I always use uncooked red lentils. They’re ready really fast. In 15 minutes they are already boiled.
Thank you for the swift reply! As I live in The Netherlands, it’s exactly in time for dinnertime! 😀
This looks delicious and I can imagine them being just as yummy cold with a dip. Gonna try them out for a Yule buffet. Just as a side note amaranth is also another source of calcium. It seems unless were peddling dairy (which as humans we can’t access the calcium anyway as we’re the wrong species for it) then no-one is willing to state the goodness of the foods which we could be eating for the digestible calcium we humans need. Greens being a prime example along with chia and here amaranth.
It is really good cold too! All veggie patties are 😀 Yes, amaranth is truly amazing. Too bad I don’t use it that often, don’t know why. Maybe I’m not used to it, but I will try to cook with it more. 🙂
These look yummy! Do you blend them with an actual blender or just mix it together with a spoon. Also, do you eat these like a burger or just as-is? Thanks!
Thanks Ann! 🙂 You can either mash them with a fork or blend them with a spoon. They’re so versatile and you can eat them in many ways. I ususally make burgers or serve them with mashed potatoes and a salad. 🙂 Hope you’ll like them!:D
Looks like a great recipe. Do you recommend soaking amaranth before cooking it to remove phytic acid?
I never soaked it before but I think it can’t do any harm. So if you want you can soak it before using it 🙂
I’ve never used amaranth before so want to try this! Do you have a recommended oven temperature?
It was the first time for me too! 😀 Somewhere around 180C/ 356F would be ok.
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These look delicious. I’ve yet to eperiment with amaranth but this looks like a good way to start!
Thanks Jo! Amaranth is great! I wish I had discovered it sooner 🙂 I also found some delicious desserts recipes using amaranth. Will try them soon 😉
Rux, cred ca ar trebui sa alegem varianta la cuptor, parerea mea este ca prajitul nu face bine.
Gata, am renuntat la carne, mai ramane sa vad ce fac cu pestele, ca-mi place enorm 🙂
Ai dreptate. Am pus ambele variante. Eu le prajesc in fff putin ulei doar atunci cand ma grabesc. Doar ung tigaia. Se fac in 10 minute toate, fata de jumatate de ora la cuptor.
FELICITARI! Ce ma bucur sa aud asta! 😀 Asa am inceput si eu, cu o dieta mediteraneana. O sa vezi ca treptat o sa raresti si pestele. O sa vina de la sine. Trebuie sa gasesti un echilibru, cum te simti tu mai bine 🙂 Abia astept sa imi spui cat de bine te simti si sa te intrebi oare de ce nu ai facut schimbarea asta mai devreme :)) 😀 Te pup! :*