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.
Why this dish is good for you
Amaranth is a complete protein and gluten-free. Beetroot is rich in nitrates which can lower blood pressure. Quark is high in protein and provides calcium. This dish is protein-rich, blood pressure lowering, and bone-strengthening.
Ingredients
- Amaranth100 g
- Water250 g
- Egg60 g
- Onion25 g
- Parsley3 g
- Olive Oil (Extra Virgin)7.5 g
- Salt2.5 g
- Pepper1.3 g
- Beetroot150 g
- Quark80 g
- Chives25 g
Method
- 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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