Amaranth Cakes
Makes
2
servings
These cakes make a lovely delicate appetizer. Try with a small dollop pf cream fresh and pepper relish.
Meal Type
Side Dishes
Diet Type
Vegetarian
Ingredients
1 cup whole grain amaranth
2 tablespoons shallots, minced
¾ teaspoons sea salt
1 ½ cups mushroom stock
1 large egg
2 tablespoons flour
1 tablespoon fresh marjoram
Safflower oil
Parmesan cheese and chopped parsley for garnish
2 tablespoons shallots, minced
¾ teaspoons sea salt
1 ½ cups mushroom stock
1 large egg
2 tablespoons flour
1 tablespoon fresh marjoram
Safflower oil
Parmesan cheese and chopped parsley for garnish
1
Place amaranth, shallots, salt and stock in a medium size saucepan. Bring to a simmer, cover and reduce heat to low. Cook for about 25 minutes or until grain absorbs all liquid. Transfer to a mixing bowl and let cool.
2
Stir in the egg and the marjoram.
3
Heat about a ⅛ of the oil in a large skillet. When the oil is hot, drop in 2 tablespoon-size dollops of the amaranth mixture and flatten with a fork into a pancake shape. Cook until browned on the bottoms and flip to the other side.
4
Garnish with the cheese and parsley just before serving.