Amaranth cakes with paprika cream

Ingredients for 4 servings:

• 200 g amaranth
• 150 ml water
• 1 pinch of salt
• 1 egg(s)
• 40 g butter or oil
• 1 pinch(s) pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 500 g bell pepper(s)
• 2 spring onions
• 1 garlic clove(s)
• 2 tbsp oil
• 1 chili pepper(s)
• 2 tbsp basil, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the amaranth with 150 ml of water and the salt for 30 minutes. Preheat the oven to 200°C. Whisk the egg, butter, pepper, and nutmeg until fluffy. Fold in the cooled amaranth, fill the mixture into attractive molds, and bake for 15–25 minutes, depending on the size of the mold. For the sauce, puree the bell pepper, spring onion, garlic, oil, chili (if desired), and some of the basil. Serve the cakes warm or cold, garnished with basil. This recipe offers many variations. Try different spices like garam masala or herbs de Provence. Instead of paprika sauce, you can serve the cakes with any other vegetable sauce.