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Sambar Curry Amaranth Cakes

These gently spiced amaranth cakes can be served in so many different ways and are perfect for keeping in the freezer as a healthy, filling a quick meal. Take them to work with some cous-cous and salad for a hearty lunch, or pop them in a burger bun with Tzatziki, Mango Chutney, Salad or maybe even some fried Paneer cheese for an easy, yet impressive date night dinner.


  • Start by cooking the amaranth - use a ratio of 1 1/2 cups liquid to 1/2 cup amaranth. Place the amaranth and water in a small saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until water is absorbed, about 20 minutes.

  • In a frying pan or heavy bottomed pan, sauté the onion and garlic for a couple of minutes. Once the onions are translucent, add the lemon zest and curry powder and cook through for another couple of minutes.

  • Mix the curried onion and garlic thoroughly with the amaranth in a bowl before adding in the whisked egg.

  • In a separate bowl, mix together your remaining dry ingredients, the panko breadcrumbs, parmesan and parsley. A deep plate or pasta bowl is best, so you have a large area on which to roll the amaranth mixture.

  • Form small balls of amaranth mixture and roll these in the panko mix.

  • Lay the breaded balls onto a lined baking tray and gently flatten them with a spatula, fork or the back of your hand. At this point you can chill or freeze the cakes for cooking later.

  • Heat coconut oil in a frying pan. Fry the patties on each side until golden. Serve as a non-meat burger alternative with Tzatziki, lettuce and tomato in a Brioche bun or simple serve with a fresh salad, new potatoes or rice.

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