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) Instructions: 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. Delicious! Please note this recipe was derived and inspired by this Protien Power Lentils and Amaranth Patties recipe.