This is an adaptation of a recipe provided by Gladys Zavaleta Ruiz in her collection, Cocina con Amaranto. Served with a salad, it makes a fine light supper, and is a good example of the many vegetarian main dishes that can be prepared with amaranth.
- 2 lbs. potaoes, boiled
- 1/4 lb. manchego, chihuahua or monterrey jack cheese, shredded
- 4 tablespoons amaranth or wheat flour
- 2 eggs, lightly beaten separately
- 1/4 cup fresh parsley leaves, finely chopped
- 1/2 cup popped amaranth (amaranth cereal)
- salt and pepper to taste
- 1 cup seasoned dry bread crumbs
- corn oil, as necessary for frying
Peel and mash the potatoes.
Add the cheese, flour, 1 egg, parsley, amaranth, salt and pepper and mix well.
If the mixture seems too loose to form croquettes, add additional flour as necessary.
Allow the mixture to cool.
Form into round or cylindrical croquettes, dip each in the other beaten egg, roll in breadcrumbs and allow to dry thoroughly on a rack at room temperature.
In a large skillet, heat the oil until hot but not smoking, and add the croquettes, a few at a time, turning carefully to brown them on both sides.
This can be done ahead of time and the croquettes re-heated in a 400º F oven.
Serve with red or green salsa if desired.
Mexico’s grain of the gods: Cooking with amaranth