Here is a vegetarian dish in which amaranth takes centre stage. This pseudocereal, besides being incredibly versatile, is naturally gluten-free and rich in protein, fibre, micronutrients and antioxidants.
It is easy to prepare and great in any dish! Like in these veggie burgers with potatoes, soya yoghurt and a hint of curry, made with our Organic Amaranth grain Spigabuona
- Preparation: 30 minutes
- Difficulty: Medium
- Servings: 8 medium-small burgers
- Baking time: 20 minutes
Baking time: 20 minutes
- with no added sugar
- without milk derivatives
- without hydroxypropylmethylcellulose
- organic
- stone grounded
Follow the recipe of Cuocadè:
Ingredients
- https://www.youtube.com/watch?v=41HAP3Grnvs&t=1s
- 300 g of water
- 100 g grated potato
- 1 teaspoon of curry
- 30 g soya yoghurt
- salt and pepper
- chopped parsley and fresh mint
PROCEDURE
Cook the amaranth for absorption for about 20 min. After the amaranth is cooked, season it with freshly ground pepper and sea salt and keep it aside.
Add the grated potato, curry, yoghurt and chopped parsley and mint to the cooked amaranth. Then form the meatballs and bake them in the oven at 180 degrees for 20 min or until golden brown.
Excellent served with melon, cucumber, feta or tofu skewers and fresh basil.
