Amaranth Black Bean Patties

I am not sick of amaranth yet.  This will, however, be the last post on this minuscule seed for awhile. 


I am on a mission to make my life both more nutritious and convenient.  My children and I are in school all day.  We all prefer brownbagging over scrambling to find something that we consider acceptable outside the home.  These amaranth patties are easy to take with you.  Pack them alongside a vegetable salad and you are in for a delicious lunch.  They taste great hot off the griddle or at room temperature the next day.  Here are some other make-ahead dishes you might enjoy at school or at work:

• Tortilla Chip Strata
• Zucchini Cheese Casserole
• Tuna Vegetable Patties
• Edamame Avocado Sandwich Spread

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Amaranth Black Bean Patties (makes 12) 2 cups of cooked amaranth*, cooled enough to handle 1 cup cooked black beans 2 tbsp green onions, chopped 1/4 cup cilantro, chopped 1/2 cup Mexican cheese, shredded  1/4 cup egg whites 2 tbsp pepitas (optional) 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp sea salt Olive oil for griddle *The amaranth should be cooked according to packaging.  I use a 1:1 water to amaranth ratio. Otherwise it cooks like rice:  simmer covered for about 15 minutes, then turn off the heat and set aside for 10 minutes before fluffing with a fork. Mix all the ingredients together in a large bowl Take 1/4 cup of the mixture and form into a patty.  Continue with the remainder of the mixture until until it is all gone. Heat a griddle on medium-high (400F) Coat with olive oil Gently place patties on the griddle without overcrowding. Fry patties for about 6-8 minutes on each side.  Handle them carefully when the first side is ready to be flipped so that they don't fall apart.  They should be golden and feel somewhat firm when tapped with the back of the spatula. Serve right away with some guacamole or fresh salsa or let cool and refrigerate Printable Recipe