Squash Amaranth Patties

These little patties are a smart way to get ancient grains on the table without anyone feeling like they’re eating health food.

Cooked amaranth gets mixed with millet flour, grated zucchini, chopped onion, red bell pepper, garlic powder, and a hint of chili powder, then bound with an egg and a splash of soy sauce.

Drop spoonfuls into a hot skillet, flatten them with a spatula, and let them cook until golden and crisp on both sides.

The amaranth gives them a subtle nutty flavor, while the zucchini keeps things moist inside that crunchy shell.

Kitchen Tips

• Be patient on the first side. Let the patties set fully before flipping, or they’ll fall apart
• Squeeze excess moisture from the grated zucchini so the batter isn’t too wet
• A non-stick skillet or a light coat of oil is all you need since these aren’t deep-fried
• Serve alongside a grain bowl, as a burger patty alternative, or with a simple dipping sauce of soy and rice vinegar