Amaranth Parsley Potato Cakes

Updated: Jun 05, 2020

Amaranth Parsley Potato Cakes
General Information
  • TypeEntrees
  • DifficultyEasy
  • FlavorSavory
  • Estimated Time50 minutes
  • ServedHot
  • Yield8 patties

Ingredients

  • Potato
    Potato
  • Sweet Potato
    Sweet Potato
  • Parsley
    Parsley
  • Amaranth Flour
    Amaranth Flour
  • Nutritional yeast
    Nutritional yeast
  • Black Pepper
    Black Pepper
  • Salt
    Salt
  • Olive Oil
    Olive Oil
  • breadcrumbs
    breadcrumbs
  • 1 pound of Potato
  • 1 Sweet Potato (small)
  • 1/4 cup of Parsley (finelly chopped)
  • 1/3 cup of Amaranth Flour
  • 2 tablespoons of Nutritional yeast
  • 1 teaspoon of Ground cumin
  • Black Pepper (two pinches)
  • 1 teaspoon of Salt
  • 2 tablespoons of Olive Oil (for frying)
  • 4 tablespoons of Breadcrumbs (finely ground)

Directions

Usually perceived as a comfort food, potatoes are actually a good source of nutrients, including potassium, calcium, and vitamins C and B6. Amaranth, on the other hand, is a gluten-free source of complete protein for optimal tissue growth and repair. Enhanced with parsley, this recipe transforms the good old potatoes into a flavorful, healthy, and satisfying dish.

  1. Cook potatoes, including the sweet potato, until tender. Then drain, peel, and mash them until smooth. Set aside to cool.(30 minutes)
  2. Once they are cool, place the potatoes in a large bowl. Add all of the ingredients, except for the olive oil for frying. Mix everything together until smooth and well combined.(5 minutes)
  3. Using your hands, form eight balls, roll each of them in bread crumbs, then place them on a cutting board and flatten them into patties.(5 minutes)
  4. Heat up a cast iron skillet with olive oil. Fry the potato cakes on medium heat for about five minutes on each side, or until golden brown.(10 minutes)
  5. Garnish as desired and enjoy warm!

Top your mashed potato cakes with herbed sour cream, cream cheese, or oregano cashew dip.