Amaranth Cakes W Lentils Kale Chipotle Aioli Recipe

Let’s take a journey into the deliciously quirky world of amaranth cakes—these little powerhouses are about to be your new meal-prep obsession, packed with protein, a touch of spice, and a side of chipotle aioli that’s basically magic in a dip.

I love making recipes that blend taste and health. My Amaranth Cakes with Lentils and Kale Chipotle Aioli are a perfect example.

These cakes are stuffed with protein-rich amaranth and lentils, seasoned with smoked paprika and cumin, and given crunch by the crispy kale. The smoky, spicy chipotle aioli takes these cakes over the top.

Amaranth Cakes W Lentils Kale Chipotle Aioli Recipe Ingredients

• Amaranth: Rich in protein and fiber, provides essential amino acids.
• Lentils: High in protein and iron, supports muscle and blood health.
• Kale: Packed with vitamins A, C, and K, a nutritional powerhouse.
• Cumin: Adds earthy warmth, aids digestion, and boosts metabolism.
• Chipotle Peppers: Provide a smoky spice, rich in vitamins and antioxidants.

Amaranth Cakes W Lentils Kale Chipotle Aioli Recipe Ingredient Quantities

• 1 cup amaranth
• 2 cups water
• 1 cup cooked lentils
• 1 cup bread crumbs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 egg, lightly beaten
• 2 cups chopped kale
• 1/2 cup mayonnaise
• 1-2 chipotle peppers in adobo sauce, minced
• 1 tablespoon lime juice

How to Make this Amaranth Cakes W Lentils Kale Chipotle Aioli Recipe

1. Wash the amaranth in cold water and then place it in a saucepan with 2 cups of water. Bring to a boil, reduce to low heat, cover, and simmer for about 20 minutes until the water is absorbed and the amaranth is tender. Let cool slightly.

2. In a big bowl, combine the amaranth, the lentils, the bread crumbs, chopped onion, minced garlic, ground cumin, smoked paprika, cayenne pepper, and salt and pepper to taste.

3. Combine the mixture well with the egg. Then make patties out of it, roughly the size of your palm.

4. Warm the olive oil in a large skillet over medium heat. Place the amaranth cakes in the pan and cook for about 4-5 minutes on each side until they are golden brown and crisp. The cakes should be done when they are brown on the outside, tender on the inside, and seem to be defying gravity.

5. As the cakes bake, prepare the kale. Bring a pot of water to a boil, and add the chopped kale. Cook for 2 minutes, then drain the kale, pressing it dry in the strainer. Set it aside.

6. To prepare the aioli, combine the egg, mustard, and 2 tablespoons of lemon juice in a bowl and whisk until frothy. Start adding the oil, very slowly at first, while whisking steadily. Gradually increase the amount of oil you add while whisking at about the same speed. The aioli will thicken.

7. When the amaranth cakes are finished cooking, take them out of the skillet and let them drain on paper towels so that any excess oil can be removed.

8. In the same skillet, gently cook the blanched kale until it is wilted and tender, about 2 minutes.

9. Amaranth cakes should be served with Kale sautéed to perfection, and a side dollop of chipotle aioli.

10. If you want, you can add lime wedges to the dish; then, enjoy your tasty amaranth cakes with lentils and chipotle aioli.

Amaranth Cakes W Lentils Kale Chipotle Aioli Recipe Equipment Needed

1. Saucepan
2. Large pot
3. Large bowl
4. Mixing bowl
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Knife
9. Cutting board
10. Strainer
11. Large skillet
12. Spatula
13. Paper towels

FAQ

• Q: Can I use any type of lentils for the recipe?You can use any type of lentils that are cooked, whether they are green, brown, or black. Just make sure they are cooked well and drained.
• Q: How can I make this recipe gluten-free?To create a gluten-free version of the recipe, opt for gluten-free breadcrumbs, or use gluten-free crushed crackers or oats in their place.
• Q: Is there a vegan alternative to the egg in the recipe?A: Yes, a flax egg can be used as a vegan substitute in place of a chicken egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting the mixture sit for a few minutes to thicken. Ingredients: 1 tablespoon ground flaxseed 2.5 tablespoons water.
• Q: Can the chipotle aioli be made in advance?A: Definitely. You can prepare the chipotle aioli in advance and keep it in the refrigerator. Just be sure to put it in an airtight container. It should be good for a week.
• Q: How should the amaranth cakes be served?A: It is best to serve the amaranth cakes hot. They can accompany a fresh salad, or be served as a side dish alongside a main entrée.
• Q: Can I replace kale with another green?A: Indeed, you may replace kale with spinach, chard, or collard greens; just make sure to alter the cooking times as required.

Amaranth Cakes W Lentils Kale Chipotle Aioli Recipe Substitutions and Variations

Amaranth: Replace with quinoa or millet for a unique grain texture.
Cracker crumbs: Use crushed crackers or panko for similar binding properties.
Egg: A mixture of flaxseed meal and water (1 tablespoon flaxseed meal + 2.5 tablespoons water) can be used as a vegan substitute.

Flaxseed meal and water provide a good alternative for eggs in recipes.
Kale: Spinach or Swiss chard can be used as a substitute if wanted.
Mayonnaise: Substitute Greek yogurt or vegan mayo for a lighter or plant-based option.

Pro Tips

1. Rinse Thoroughly Make sure to rinse the amaranth thoroughly before cooking to remove any natural bitterness. This step helps in achieving a milder flavor.

2. Chill the Mixture After forming the patties, chill them in the refrigerator for about 30 minutes. This helps them hold their shape better when cooking.

3. Multitask Efficiently While the amaranth is cooking, prepare and chop your other ingredients, such as the onions and garlic, to save time and streamline the cooking process.

4. Customize the Heat Level Adjust the quantity of chipotle peppers in the aioli according to your heat preference. For a milder sauce, use fewer peppers or remove the seeds.

5. Perfect Aioli Consistency If your aioli doesn’t thicken as desired, try whisking over a bowl of ice or placing the mixture in the fridge for a few minutes and then whisking again. This can sometimes help it emulsify better.