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Breakfast Grain Patties

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Ingredients Edit

Directions Edit

  1. In medium saucepan, combine rice and 1 cup water.
  2. Bring to a boil.
  3. Reduce heat, cover and cook until rice is tender and all liquid has been absorbed, about 30 minutes.
  4. Remove from heat and let stand 5 minutes.
  5. Stir and let cool completely.
  6. Meanwhile, in another medium pan, combine amaranth, 1 1?2 cups water and pinch of salt.
  7. Bring to a boil.
  8. Reduce heat, cover and cook until all liquid has been absorbed and amaranth has a creamy consistency, 20 to 25 minutes.
  9. Remove from heat and let stand 5 minutes.
  10. Stir and let cool completely.
  11. In large saucepan pot, bring 2 cups water and pinch of salt to a boil.
  12. Add oats and cook, stirring occasionally, until oats have absorbed all water, about 8 minutes.
  13. Let cool completely.
  14. In food processor, grind sunflower seeds to coarse meal.
  15. Transfer to small bowl and set aside.
  16. Add rice to food processor and pulse on/off until grains break up and mixture becomes sticky.
  17. In medium saucepan, heat 2 teaspoons oil over medium heat.
  18. Add onion, garlic, celery, dried herbs and spices, 1?4 teaspoon freshly ground pepper and pinch of salt and cook, stirring occasionally, until onion has softened, about 5 minutes.
  19. Remove from heat and let cool completely.
  20. Preheat oven to 350 °F.
  21. In large bowl, combine rice, amaranth, oats, onion-celery mixture, bread cubes, tamari or soy sauce and molasses.
  22. Shape mixture into 12 small patties.
  23. In large skillet, heat 1 tablespoon oil over medium heat.
  24. Cook patties in batches until golden brown, about 2 to 3 minutes per side.
  25. When all patties are cooked, transfer them to baking sheet and bake 15 minutes.
  26. Serve warm.

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