Pumpkin Sweet Potato and Amaranth Patties or burgers are gluten-free and easy to make. These farali patties make a healthy substitute for your regular burger patties.
They are naturally gluten-free and are one of the best choices for gluten-intolerant people. They are dairy-free and vegan too if you cook them in oil instead of ghee or clarified butter. These patties can be consumed as is or I love to pair this up with Farali Peanut, Sesame and Curd Chutney.
This farali fritters uses just a few ingredients and can be made quickly. This patty uses all the autumn-friendly ingredients. They are not fried, but shallow fried with minimum oil or ghee, so one can enjoy it guilt-free.
I made these patties last year during Navratri fasting. The ingredients used in these patties are suitable for a farali diet. So you can enjoy these patties for your Navratri fast, ekadashi, or any fast you do.
I am not a fasting person, and I just make this whenever I feel like. The good thing about this is you add different flours and food to your daily diet. Secondly, fasting or such foods gives your body a break from the daily usuals.
I love to make this farali Samak Rice khichdi and have it whenever I feel like it. It is light on the tummy and is done quite quickly. Another such favorite of mine is this Farali Kuttu ka Cheela (Buckwheat Groats Pancake). Again easy to make, is filling, and healthy. It also can be served as a snack or packed up in lunch boxes.
For example, Navratri fasting for 9 days is done twice a year. It occurs during the change of season and this is the time we consume farali foods so that our body adapts to the change. So there is a science behind all those fasting days, but unfortunately, at times we eat more on these days instead of following the proper practice.
Ingredients used in Pumpkin Sweet Potato and Amaranth patties
Anyways, coming to the recipe. This Pumpkin Sweet Potato and Amaranth burgers are spiced with just salt, black pepper, and cumin. Pumpkin and sweet potato are the main ingredients in this recipe. They are bound along with gluten-free amaranth flour. To add a bit of crunch and essential fats, I have added some sesame seeds. These patties are then coated with some popped amaranth seeds and shallow fried.
How to make Amaranth Flour
Many do not get amaranth flour. I too do not. So to make amaranth flour, I first dry roast the Amarnath. Then let it cool completely. Once done, simply grind it to a fine powder using a mixer grinder. This flour stays good on the shelf for at least a year.
These Patties are gluten-free. They can be vegan and dairy-free too if you are using oil instead of ghee or clarified butter.
Shelf Life of Patties
The patties should stay good in the fridge for 2-3 days. As it has potatoes in it, any longer than that I would keep it in the freezer.
Can this be frozen?
Yes, they can be frozen. Simply pop them on a tray and freeze them. Once they are frozen, slide them in a zip lock or an air-tight container. Defrost when required and shallow fry.
Few more fasting recipes on my blog
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Farali Pumpkin Sweet Potato and Amaranth Patties
- 1 Cup of Boiled and mashed Sweet Potato
- 1 Cup of Boiled and mashed Pumpkin -I am using the small orange sweet variety pumpkin
- 1 Cup Amaranth flour -Read above how to make it
- 1 teaspoon cumin seeds
- ½ teaspoon black pepper powder or to taste
- 1 tablespoon sesame seeds
- Salt to taste
- 2-3 tablespoon popped Amaranth -Optional
- Ghee or oil for shallow frying
- In a large bowl add the sweet potato and pumpkin. When using boiled pumpkin and sweet potato, make sure all the water is drained or else you would have difficulty in binding.1 Cup of Boiled and mashed Sweet Potato, 1 Cup of Boiled and mashed Pumpkin
- Mast it completely.
- Add amaranth flour, cumin seeds, black pepper powder, sesame seeds and salt.1 Cup Amaranth flour, 1 teaspoon cumin seeds, ½ teaspoon black pepper powder or to taste, 1 tablespoon sesame seeds, Salt to taste
- Mix everything.
- At times more flour might be required for the binding.
- Once done, divide the mixture in equal size portions. Around 3 -4 tablespoons of mixture.
- Flatten it with your hand slightly to give the shape of a patty or burger.
- Coat the patty with popped amaranth if using and keep it aside.2-3 tablespoon popped Amaranth
- It is a good idea to refrigerate this for 30 minutes if you have time.
- Heat a griddle.
- Once hot, add a teaspoon of ghee or oil.Ghee or oil for shallow frying
- Shallow fry it on both sides until golden brown.
- Serve it with chutney or slide it into a burger bun or a wrap
- Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- Measurements are a rough guide.
- At times you might need less or more flour depending on the moisture in sweet potato and pumpkin.
Sharing this with
Sunday Funday, where the theme of this month is Pumpkin hosted by myself.
- Almond Flour Pumpkin Muffins from Amy’s Cooking Adventures
- Chocolate Pumpkin Cupcakes from Food Lust People Love
- Pumpkin and Black Bean Quesadillas from A Day in the Life on the Farm
- Pumpkin Crème Brûléefrom Culinary Adventures with Camilla
- Pumpkin Prune Quick Breadfrom Palatable Pastime
- Pumpkin Sweet Potato and Amaranth Patties from Cook with Renu
- Quick Pumpkin And Other Veggies Sabzi from Sneha’s Recipe
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