Ingredients

The following ingredients have 5 Servings
  • 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 (this is the binding agent, so don’t leave out)
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon cracked pepper
  • oil for frying
  • 1 package silken tofu
  •  1/2 -1 teaspoon chipotle powder
  •  1 teaspoon coriander
  •  1 teaspoon smoked paprika
  • 3/4 teaspoon salt
  •  juice of half a lime
  • 1 garlic clove

Instruction

  • Add split red lentils and amaranth to a pot. Cover with water and boil for 15 minutes, until tender. Place in a fine mesh strainer and let drain extra well, pressing liquid out. While draining…
  • In a large skillet, saute onion in oil over medium high heat for two minutes. Turn heat down to medium. Add garlic. Saute 3-4 minutes. Add finely chopped kale, spices and salt.
  • Add onion-kale mixture to lentil amaranth mixture in big bowl. Stir to combine well. Add ground flax seeds and fold in fresh cilantro. Let cool.
  • Make Aioli. Place all Aioli ingredients in a food processor and blend until very smooth, scraping down sides. Place in bowl and set aside.
  • When cool enough to handle, form 2-3 inch patties and lightly coated in flour and dry amaranth seeds. Refrigerate 20 minutes.
  • Heat 1 -2 tablespoons oil in a non-stick frying pan over medium heat.
  • Sear patties a few minutes on each side, until golden brown and place in a warm oven until heated all the way through.
  • Serve with the chipotle aioli and fresh sprigs of cilantro.