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Amaranth is one of the nutritionally valuable leaves vegetable. In Sri Lanka we called “Tampala”. There are few varieties and colours;  Dark green, medium green, purple, red and variegated (leaves maybe all green or red in the centre with green on the margins). These amaranth patties are Easy to make and very tasty. These easy snacks and light meals in no time flat.

Preparations time + cooking times 30 minutes.
Makes 15.
150 g amaranth leaves, washed,
100 g onion, peeled, cut into quarter
50 g rice flour
1/4 tsp level ground salt
oil for deep-frying 
Method
1. Place all ingredients into TM bowl. Chop for 5 seconds / speed6.
Set aside.
2. Heat oil (180°c)  in heavy based saucepan over medium heat. Oil is ready when a cube of bread crisps quickly without absorbing oil.
3.Using a damp hands, shape 2 teaspoon measure of amaranth mixture into very thin (2 mm size) patties.
4. Fry patties in batches, until crisp and cooked. Using slotted spoon, transfer to crumpled  paper towels. Serve hot.
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Hints & Tips;
Kale, Spinach, Chard and Silverbeet can be substitute to Amaranth leaves.
Above picture; Amaranth plant from my garden.

 
 

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