Amaranth and Pea-lafels
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 cup frozen peas, thawed and drained
- 1 cup amaranth
- 1 onion, peeled and chop roughly
- 1 clove garlic, peeled
- Handful of fresh mint leaves, plus another handful for yoghurt sauce
- Extra virgin olive oil
- Salt and pepper
- Squirt of horseradish sauce (optional)
- 1/4 cup toasted Amaranth flour (any other toasted local flour is a fine substitute)
- Canola oil for frying
- 1 cup plain yoghurt
- To cook the amaranth, toast the seeds until golden brown. Boil in large quantity of salt water until ready (about 20 minutes). Rinse under the tap to remove excess starch. Amaranth should still be crunchy, but shouldn't taste hard or gritty.
- Toast cumin and coriander seeds for a couple of minutes until they are fragrant and slightly darker. Remove from pan into a small bowl and allow to cool. Throw seeds into a coffee/spice grinder and powder.
- Throw peas, amaranth, spices, onion, garlic, mint, extra virgin olive oil, salt into a food processor. Purée as smooth as possible. If need be pour up to 1/4 cup of water.
- Scrape into a big bowl. Add horseradish sauce (optional) and flour. Mix and shape mixture into small patties.
- Pour enough oil into a non-stick pan to fry the patties. Fry until the bottom is dark caramel brown (about 2 minutes), and then carefully flip over. Brown other side, then remove from the pan and drain on paper towel-lined plate.
- Serve with a spoonful of yoghurt sauce.
- To make yoghurt sauce: Mix yoghurt with finely chopped mint leaves and a generous pinch of salt. Chill in the fridge.