04 Aug Southwest Amaranth Veggie Bites w/Cilantro Jalapeño Sauce

Check out these amaranth and red lentil veggie bites flavored with a blend of southwest spices and topped with cilantro jalapeño sauce. They are perfect for brunch, lunch, dinner or you may serve them as an appetizer. They are healthy and low calorie, especially if you bake them. For a bit more decadence, you may shallow fry them in ghee. For added protein, you may incorporate up to 50% ground turkey into the batter.

Amaranth is a gluten-free grain that has an earthy and nutty flavor. It was a staple food of the Ancient Aztecs and is packed with protein. It contains all the amino acids, and is an excellent source of dietary fiber, manganese, magnesium, phosphorus and iron. It is anti-inflammatory, antioxidant effects and aids the digestive system.

Enjoy!

Ingredients
Makes 15 small patties (3 servings)

¾ cup amaranth, (uncooked)
¾ cup red lentils (uncooked)
3 cups water
SW spice mix (1½ teaspoons Himalayan salt, 1½ teaspoons chili powder, ¾ teaspoon oregano, ½ teaspoon cumin powder, ½ teaspoon black pepper, ¼ teaspoon turmeric)
1 medium onion, grated
1 garlic clove, pressed
½ cup parsley, chopped
3 tablespoons flax seeds, ground
3 tablespoons coarse cornmeal (or regular)
⅓ cup fresh mint, chopped (optional)

Cilantro Jalapeño Sauce (mild)
2 bunches (~2 cups) fresh cilantro, ends trimmed, washed and thoroughly dried
½ small jalapeño, seeded and deveined
½ cup plain yogurt
1 clove garlic, pressed
3 tablespoons lime juice
salt and pepper to taste

Directions:
Preheat oven to 450⁰F .
Grease a large baking sheet with 1-2 tablespoon of avocado oil

In a medium pot, place amaranth, lentils, SW spice mix and water. Bring to a boil, cover pot, and reduce to a simmer. Cook for 25 minutes until water is absorbed and amaranth and lentils are soft. Remove from heat. It will thicken as it cools.

Add the onion, garlic, parsley, flax seeds, corn meal and mint (if using). Mix well. The batter is thick, but does not bind well.

Scoop ¼ cup of batter and drop onto a prepared baking sheet. Gently shape into a small patty with back of a spoon. Repeat with remaining batter. Transfer to preheated oven. Bake for 8-10 minutes on each side until golden brown and crispy.

These patties do not freeze well. However, the batter can be made ahead and will keep in the refrigerator for 3 days.

Prepare the Cilantro Jalapeño Sauce:
In a blender, combine the cilantro, jalapeño, garlic, lime juice, yogurt, salt and pepper. Process until smooth. The sauce can be stored in the refrigerator for up to 3 days.

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