Protein Power - Lentils and Amaranth

May 9, 2017

  • 1 cup red lentils

  • ½ cup amaranth

  • 1 -2 tbsps of cumin

  • 2-3 dashes of worcester sauce

  • 2-3 dashes of coconut amnions

  • 1 -2 tbsp garlic powder 

  • 1/2 onion finely chopped   -  Josh hates onions so I made these itty bitty and cut the amount in the original recipe inhalf. 

  • 1 egg

  • 2 tbsps of ground flax

  • 4 tbsps nutritional yeast

  • ½ cup whole wheat breadcrumbs 

  • some sliced jalapenos (pickled or fresh, depending on your taste and desire for tang and spicy heat)

  • salt and ground pepper

  • grass fed pasture butter (for cooking but you can use oil if you like)


    To be honest I just add in a lot of spices as I tasted it, so the messurments are a rounded approximation. 

    Cook red lentils and amaranth in a pot, I actually browned them a little on high heat for a minute to give it that smokey dark flavor. Cover with water and boil for 15 minutes. Strain them. Put them in a large bowl and blend in all the other ingredients besides butter.  If the composition is too moist, add more breadcrumbs.  Heat some grass fed butter in a cat iorn pan or griddle.   Make the patties – 1 Tbsps per patty.Fry them 2 minutes on each side.


    Please note this recipe was derived and inspired by this Protien Power Lentils and Amaranth Patties recipe. 










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