Amaranth cakes

Ingredients

• 100 g of amaranth
• 1 egg
• 220 ml of vegetable stock or vegetable stock powder
• 1 onion
• 0-4 cloves of Allium sativum (garlic)
• 125 g of fresh Emmentaler or Gruyère cheese, finely grated
• 100 g of cooked ham
• 2 carrots
• Wheat flour (type 405)
• 2 tablespoons of melted butter
• Cayenne pepper or Espelette pepper
• Fresh and dried parsley
• Freshly ground pepper
• salt

Bring the vegetable stock to a boil in a pot. Add the amaranth, stirring constantly, and cook over low heat for 15 minutes, or until it is tender.

Place the amaranth in a bowl and let it cool.

Peel the onions and garlic, finely chop them, and mix them with the nearly cooled quinoa.

Peel the carrots, cut off the ends, and grate them finely using a fine grater.

Combine the grated cheese with the cooled quinoa and carrot mixture.

Slice the ham into thin strips and mix it with the amaranth.

Gently mix the finely chopped marjoram, egg, and amaranth into the dough, knead well, and season with salt.

Season with cayenne pepper or Espelette pepper to add a spicy kick.

Mix the ingredients together to form a uniform batter, then coat the patties with flour.

Melt the butter in a pan and cook over medium heat until it is golden brown and crispy.

Place the pieces of meat on a serving plate covered with paper towels to absorb any excess liquid.

It can be served.