Easy Red Lentil Patties

Preheat the oven to 450 degrees F. Place 2 tbsp neutral oil (1 to) (avocado, organic canola, grape seed) on a baking sheet and spread evenly.

In a medium pot, add amaranth (0.5 cup), red lentils (0.5 cup), and water (2 cups). Bring to a boil, cover the pot with a lid, and reduce to a simmer. Let cook undisturbed for 10 to 15 minutes until water is absorbed and amaranth and lentils are cooked. It will be porridge-like, let it cool. Start 15m timer

While amaranth is cooking, grate the russet potato (1 medium) into a large mixing bowl. With your hands squeeze the shredded potato over the sink to release excess water. Return to bowl and add chopped onion (1 small), cloves (2 garlic), and parsley (0.5 cup). Add cooked amaranth/lentil mixture and mix well with your hands. Add mustard (1 tbsp), ketchup (2 tbsp), cumin (0.5 tsp), paprika (1 tsp), sea salt (1 tsp), black pepper (0.5 tsp), cornmeal (2 tbsp), and all purpose flour (2 tbsp). Mix well.

Form into small patties, then place them on the baking sheet and bake for 8 to 10 minutes on each side until golden brown and crispy. Start 10m timer