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Sweet Potato and Amaranth Patties, Baked, Vegan and GF

Indian-style sweet potato and amaranth patties, baked in the oven, crispy on the outside, soft on the inside, rich in nutritional values, and insanely delicious. A healthy and nutritious dish, which is hard to resist, as one of the most decadent, no less :) Vegan, no frying, and gluten-free! Serve with curry sauce and white rice.
Servings 5


28-30 patties


    • ½ cup Amaranth
    • ¼1 cups water for cooking the amaranth
    • 2 large sweet potatoes total weight of 900 grams
    • ½ cup frozen green peas
    • 3 Tbsp chopped cilantro or parsley
    • 2 Tbsp almond butter or tahini
    • Tbsp tapioca starch
    • ½ cup gluten-free corn flake crumbs or gluten-free bread crumbs
    • 1 tsp curry powder
    • 2-3 cloves garlic, minced
    • 1-2 tsp grated ginger by taste
    • pinch chili flakes
    • tsp salt by taste
    • oil for spraying or brushing the patties

    Curry Sauce



    • Mix half a cup of amaranth grains with a cup and a quarter of water, bring to a boil, lower the heat, and cook for about 20 minutes. You will get thick porridge, like oatmeal. Set aside.
    • Defrost green peas: Put the peas in a small bowl, pour boiling water until covered, cover the bowl, and set aside.
    • Cook The Sweet Potatoes: Peel the sweet potatoes and cut into dice about 2 cm (3/4 inch) in size, transfer to a saucepan, cover with water, bring to a boil, lower the heat and cook until soft. Strain, leave in the colander for about 5 minutes to drain the liquids. Transfer to a bowl and mash the sweet potatoes. (It's OK if some dice will escape the mashing). Allow cooling for a few minutes.
    • Strain the peas and add them to the sweet potato bowl; add the cooked amaranth, chopped coriander, tapioca starch, cornflake crumbs, grated ginger, minced garlic, almond butter, curry powder, salt, and chili flakes. Mix well with clean hands. Taste and adjust seasoning if necessary. Cover and refrigerate for about an hour so that the mixture sets and we can work with it easily.
    • Preheat the oven to 190 degrees Celsius (374 Fahrenheit)
    • Line a pan with baking paper. Spray or brush the baking paper with oil.
    • Form patties with wet hands about 4 cm (about 1.6 inch) in length and about 1 cm thick (about 0.5 inch); place the patties in the pan lined with the greased baking paper. Make sure to keep a 2-3 cm distance from one another. Brush or spray the top of the pancakes with oil.
    • Place in the hot oven and bake for about 30 minutes until golden. Turn over and bake for another half hour until nicely golden. Remove from the oven and cool for 3-5 minutes before removing the patties from the pan.

    Curry Sauce

    • Pour the coconut milk into a small saucepan. Mix the tapioca with two tablespoons of coconut milk in a small bowl, and add to the saucepan. Add minced garlic, curry powder, turmeric, salt, and chili flakes. Cook over medium-high heat until thickened. Taste and adjust seasoning if necessary.

    For Serving

    • Place the patties on a serving plate, pour the sauce into a separate bowl. Serve with white rice.


    • Make sure to work with wet hands when forming the patties.
    • After removing the patties from the oven, allow them to cool in the pan for about 5 minutes before serving.
    • If the patties are stuck together - separate them with a knife.
      Based on Quinoa, Pumpkin, Pea and Curry Patties.
    Tried this recipe?Let us know how it was!