Gluten-Free Amaranth Patties with Beetroot and Quark Dip

Savory and protein-rich patties made from amaranth, served with earthy beetroot and a fresh quark dip. Ideal for a light gluten-free dinner.

• 30 minutes
• 2 servings
• Main course

• vegetarian
• antioxidant
• energy
• supports the bones
• high in protein

Ingredients

• 100 g Amaranth
• 250 g Water
• 60 g Egg
• 25 g Onion
• 3 g Parsley
• 7.5 g Olive Oil (Extra Virgin)
• 2.5 g Salt
• 1.3 g Pepper
• 150 g Beetroot
• 80 g Quark
• 25 g Chives

Instructions

1. Bring amaranth and water to a boil in a pot. Reduce heat and cover, simmering for about 20-25 minutes until the liquid is absorbed. Let it cool.
2. In a bowl, mix cooked amaranth, egg, chopped onion, chopped parsley, 0.25 tsp salt, and 0.1 tsp pepper well. Form small patties from the mixture.
3. Heat olive oil in a pan. Fry the patties for about 5-7 minutes on each side until golden brown.
4. For the quark dip, mix quark, chives, remaining salt, and pepper together.
5. Serve amaranth patties with slices of beetroot and the quark dip.

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