Amaranth Walnut Patties

From my beloved now defunct veggie life mag.

Cream the chickpean rice miso in the 1 tbsp of water.

Bring water , amaranth , and salt to boil.

Cover then simmer on med high for 20 minutes or until all water has evaporated.

Transfer cooked amaranth into mixing bowl and allow to cool.

Combine remaining ingredients , except oil , amaranth and blend thoroughly.

Mixture should hold patties together.

Add oil to large heated skillet.

Form amarnth into 8 medium-sized patties and brown on medium high for 8 to 10 minutes on each side.

amaranth, water, salt, tofu, braggs liquid aminos, chickpea rice miso, scallions, garlic cloves, walnuts, ground coriander, quick oats, safflower oil