Amaranth Patties

Ingredients

• 125 g amaranth
• Salt
• 1 small zucchini
• 1 handful chives
• 50 g cashew nuts
• 2 Eggs
• 1 tbsp breadcrumbs
• black pepper (ground)
• 200 g mixed salad (e.g., oakleaf, lamb's lettuce)
• 2 figs
• 2 tbsp nut oil (20 ml)
• 2 tbsp red wine vinegar (30 ml)
• 1 tsp sweet mustard
• 1 tbsp Maple Syrup
• 1 Orange (juice)

Instructions

1. 1.

   Cook the amaranth in a pot with about 250 ml water for 15–20 minutes until tender. Wash the zucchini, trim the ends and grate it. Rinse the chives, shake dry and cut into small ribbons. Chop the cashew nuts finely.

2. 2.

   Let the drained amaranth cool slightly. In a bowl combine the grated zucchini, nuts, chive ribbons (leave 1 tbsp), and eggs. Add the breadcrumbs, salt, pepper, and knead to mix.

3. 3.

   Wash the salad, dry it by spinning, and tear into bite‑sized pieces. Wash the figs; cut four neat slivers from each for garnish and dice the remaining figs. Blend the fig cubes with 1 tsp oil, vinegar, maple syrup, mustard, and orange juice. Season the dressing with salt and pepper.

4. 4.

   Shape the amaranth mixture into patties (best with wet hands) and fry in a pan with 1 tbsp oil over medium heat for 4–5 minutes on each side until golden brown. Drizzle the salad with the dressing and plate alongside the amaranth patties, garnished with fig slivers and extra chives.