Amaranth Cakes w/ Lentils, Kale & Vegan Chipotle Aioli
Total Time
1 hour and 5 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Rating
4.2 out of 5 stars
(6)
Ingredients
4 servings
- 1 cup split red lentils
- 1 cup amaranth
- 1 tablespoon olive oil
- 1 onion,finely diced
- 3 cloves garlic, chopped
- 2 cups finely chopped kale
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons ground flax seed (this is the binding agent, so don’t leave out)
- 1/2 cup chopped cilantro
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon cracked pepper
- oil for frying
- 1 package silken tofu
- 1/2 -1 teaspoon chipotle powder
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- juice of half a lime
- 1 garlic clove
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Preparation
Step 1
Add split red lentils and amaranth to a pot. Cover with water and boil for 15 minutes, until tender. Place in a fine mesh strainer and let drain extra well, pressing liquid out. While draining…
Step 2
In a large skillet, saute onion in oil over medium high heat for two minutes. Turn heat down to medium. Add garlic. Saute 3-4 minutes. Add finely chopped kale, spices and salt.
Step 3
Add onion-kale mixture to lentil amaranth mixture in big bowl. Stir to combine well. Add ground flax seeds and fold in fresh cilantro. Let cool.
Step 4
Make Aioli. Place all Aioli ingredients in a food processor and blend until very smooth, scraping down sides. Place in bowl and set aside.
Step 5
When cool enough to handle, form 2-3 inch patties and lightly coated in flour and dry amaranth seeds. Refrigerate 20 minutes.
Step 6
Heat 1 -2 tablespoons oil in a non-stick frying pan over medium heat.
Step 7
Sear patties a few minutes on each side, until golden brown and place in a warm oven until heated all the way through.
Step 8
Serve with the chipotle aioli and fresh sprigs of cilantro.
Step 9
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