If you are not a curry fan, swap out the spice blend for your favorite herbs and spices; or keep them plain and simple with salt and pepper (perfect for little ones–6-year-old Nick-approved!)
- 2 cups cooked, cooled amaranth (simply follow package directions; about 1 cup dry)
- 1/3 cup very finely chopped green onions
- 1 tbsp coconut oil, warmed, or vegetable oil
- 2 tsp curry powder (Use the heat level you prefer–I used medium heat)
- 1 tsp ground cumin
- 3/4 tsp fine sea salt
- 1 teaspoon baking powder
- 1/3 cup quick-cooking rolled oats (gluten-free, if needed)
- In a large bowl, combine the amaranth, green onions, coconut oil, curry powder, cumin, salt and baking powder until well-blended; stir in oats.
- Chill mixture while preheating oven to 400F (about 15 minutes).
- Scoop about 1/4-cup amaranth mixture onto a large parchment- or nonstick foil-lined baking sheet; gently flatten with palm.
- Bake the patties for 18 to 22 minutes or until tops are golden-brown; using a pancake turner, gently flip the patties over and bake for 10 to 12 minutes longer or until they’re golden and crisp. Serve warm with favorite sauce or salsa (or pile into a pita with vegetables, yogurt, and other such yumminess).