Vegan amaranth fritters with pea and mint purée

Vegan amaranth fritters with pea and mint purée: crispy fritters made from amaranth and carrot, served with a creamy pea purée with mint and lemon juice.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 410 kcal per serving
• Protein: 18 g
• Fat: 14 g
• Carbs: 55 g

Ingredients

• 100g amaranth
• 200g peas
• 100g carrots
• 2 tbsp potato starch
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 20g mint
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · stick blender · grater

1. Cook the amaranth in water until it swells and is tender. Then leave it to cool a little.
2. Finely grate the carrots and mix them with the cooked amaranth, potato starch and salt to make a mixture you can shape.
3. Cook the peas briefly until soft, then blend them with the mint, lemon juice, salt and a little warm water to a smooth purée.
4. Shape the amaranth mixture into small fritters and flatten them slightly.
5. Heat the olive oil in a frying pan and fry the fritters on both sides until golden brown and slightly crisp on the outside.
6. Arrange the amaranth fritters with the pea and mint purée and serve everything warm straight away.

Good to know

Golden brown outside, soft inside, with a fresh, colourful purée alongside. A plate like this looks simple and still makes a real impression.

Swaps

Amaranth → quinoa (similar protein content, contains minerals); potato starch → oat flour (adds extra fibre; contains gluten unless labelled gluten-free); mint → parsley (contains vitamin K and brings a milder freshness); olive oil → avocado oil (mild in flavour, mainly monounsaturated fats)

Allergens

The recipe is naturally gluten-free, as long as the potato starch isn't contaminated; none of the common major allergens are typical here. Fine for children with a suitable texture, and fine in pregnancy if everything is freshly made and well heated.

Dairy-free recipes