Amaranth Cakes with Lentils, Kale & Vegan Chipotle Aioli Recipe

Ingredients

Amaranth Cakes

• 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
• 0.5 cup chopped cilantro
• 0.5 teaspoon salt, plus more to taste
• 0.5 teaspoon cracked pepper
• oil for frying

Vegan Chipotle Aioli

• 1 package silken tofu
• 0.5 teaspoon chipotle powder
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• 0.75 teaspoon salt
• 0.5 lime, juiced
• 1 clove garlic

Instructions

Prepare the Lentils and Amaranth

1. Add split red lentils and amaranth to a pot. Cover with water and boil for 15 minutes, until tender.
2. Place in a fine mesh strainer and let drain extra well, pressing liquid out.

Sauté the Vegetables

1. In a large skillet, sauté onion in oil over medium high heat for two minutes. Turn heat down to medium.
2. Add garlic and sauté 3-4 minutes. Add finely chopped kale, spices and salt.

Make the Cakes

1. Add onion-kale mixture to lentil amaranth mixture in big bowl. Stir to combine well.
2. Add ground flax seeds and fold in fresh cilantro. Let cool.
3. When cool enough to handle, form 2-3 inch patties and lightly coat in flour and dry amaranth seeds.
4. Refrigerate 20 minutes.

Prepare the Aioli

1. Place all aioli ingredients in a food processor and blend until very smooth, scraping down sides.
2. Place in bowl and set aside.

Cook and Serve

1. Heat 1-2 tablespoons oil in a non-stick frying pan over medium heat.
2. Sear patties a few minutes on each side, until golden brown and place in a warm oven until heated all the way through.
3. Serve with the chipotle aioli and fresh sprigs of cilantro.

Notes

• Don't skip the ground flax seed - it's the binding agent that holds the cakes together.
• For extra crispiness, coat the patties with dry amaranth seeds before frying.