These Farali Pumpkin Sweet Potato and Amaranth Patties are a wholesome, gluten-free alternative to traditional burgers, perfect for breakfast, lunch, or a light snack.
The combination of pumpkin and sweet potato creates a naturally sweet, creamy base that’s high in fiber, while amaranth flour adds plant-based protein and essential minerals.
Lightly spiced with cumin and black pepper, and sprinkled with sesame seeds, these patties are both nutritious and flavorful.
Shallow-fried in a small amount of ghee or oil, they remain low in saturated fat yet indulgent in texture.
Quick to prepare and versatile, they can be served with chutney, wrapped in flatbreads, or even slipped into a burger bun for a healthy meal option.
Their ease of assembly and make-ahead potential makes them a convenient choice for meal prep and family-friendly cooking.
Must-Have Tools for Perfect Results
Tawa/Griddle
Provides even heat distribution for shallow-frying patties, giving a golden, crisp exterior. Ideal for pancakes, flatbreads, and other quick-cook dishes.
Mixing Bowl
Large enough to combine mashed pumpkin, sweet potato, spices, and amaranth flour evenly. Essential for mixing batters, doughs, or salad ingredients.
Measuring Cups & Spoons.
Ensures precise quantities of flour, seeds, and spices for consistent texture and flavor. Perfect for baking and cooking accuracy.
Spatula or Turner
Allows careful flipping of delicate patties without breaking them. Also handy for sautéing and mixing on the stovetop.
Refrigerator
Optional but useful to chill patties before frying, helping them hold their shape and cook evenly.
Easy Pumpkin Sweet Potato and Amaranth Patties
Equipment
- 1 Tawa/Griddle or Pan
- 1 Large Mixing Bowl
- Measuring Cups and Spoons
- Spatula or Turner
- Refrigerator (optional for chilling)
Ingredients
- 1 cup boiled and mashed sweet potato
- 1 cup boiled and mashed pumpkin small orange sweet variety
- 1 cup amaranth flour
- 1 tsp cumin seeds
- ½ tsp black pepper powder or to taste
- 1 tbsp sesame seeds
- Salt to taste
- 2 –3 tbsp popped amaranth optional, for coating
- Ghee or oil for shallow frying
Instructions
- Prepare and Mash Vegetables: Start by boiling the pumpkin and sweet potato until tender, then drain thoroughly to remove any excess water. Place them in a large mixing bowl and mash completely using a potato masher or fork, creating a smooth, lump-free base. Ensuring the vegetables are dry helps the patties bind better and prevents them from becoming mushy during cooking.
- Combine Dry Ingredients and Spices: Add amaranth flour, cumin seeds, black pepper, sesame seeds, and salt to the mashed vegetables. Mix thoroughly with a spoon or your hands until the ingredients are evenly distributed, forming a cohesive mixture. Depending on the moisture in the vegetables, you may need to adjust the flour slightly to achieve a workable dough-like consistency.
- Shape the Patties: Divide the mixture into equal portions, roughly 3–4 tablespoons each, and flatten them gently with your hands to form round or oval patties. If using popped amaranth, coat each patty lightly for a textured, crunchy exterior. For best results, refrigerate the shaped patties for 30 minutes to firm them up, making them easier to cook without breaking.
- Heat Pan and Add Fat: Preheat a tawa, griddle, or nonstick pan over medium heat. Once hot, add a teaspoon of ghee or oil and swirl it around to coat the surface evenly. The right amount of fat ensures the patties cook evenly and develop a golden, slightly crisp exterior while staying soft inside.
- Shallow Fry Patties: Place the patties gently onto the hot pan and cook for 3–5 minutes on each side, or until they turn golden brown and firm to the touch. Flip carefully with a spatula to maintain their shape and prevent sticking. Adjust the heat if necessary to avoid burning while achieving a crisp, flavorful crust.
- Serve and Enjoy: Once cooked, transfer the patties to a serving plate and allow them to cool slightly. Serve warm with chutney, in a wrap, or inside a burger bun for a wholesome, satisfying meal. These patties can also be enjoyed as a healthy snack or side dish, showcasing their vibrant flavors and nutritious ingredients.
Notes
- Drain boiled pumpkin and sweet potato thoroughly to prevent soggy patties.
- Adjust amaranth flour as needed to bind the mixture without making it too dry.
- Popped amaranth is optional but adds a crunchy coating for texture and visual appeal.
- Shallow frying in a small amount of ghee or oil ensures a golden, crispy exterior while keeping them light.
- Refrigerating the shaped patties for 30 minutes improves firmness and makes frying easier.
- Serve warm for the best taste, though they can be enjoyed at room temperature.
- These patties are naturally gluten-free, vegetarian, and suitable for fasting or light meals.
Chef’s Secrets for Perfect Patties
The key to successful patties lies in moisture control and balance of flavors.
Ensure the pumpkin and sweet potato are completely drained before mixing to avoid soggy patties that break during cooking.
Combining amaranth flour with seeds and spices not only adds nutritional value but also helps bind the mixture naturally.
Shaping the patties evenly and chilling them before frying ensures they hold their form and cook uniformly.
Lightly coating them with popped amaranth enhances texture and adds a subtle nutty flavor, creating patties that are both visually appealing and delicious.
Serving Suggestions for Enjoyable Meals
These patties are versatile and can be served in multiple ways. Enjoy them as a wholesome breakfast or lunch with a side of green chutney or yogurt dip.
They also make excellent vegetarian burger patties—slide them into buns with lettuce, tomato, and your favorite sauce.
For a lighter snack, serve them alongside a fresh salad or roasted vegetables.
The natural sweetness of pumpkin and sweet potato pairs well with tangy, spicy, or creamy accompaniments, making them adaptable to a variety of flavor profiles.
Storage Tips to Keep Fresh
Store any leftover patties in an airtight container in the refrigerator for up to 2–3 days. Reheat them gently on a nonstick pan or in a preheated oven to maintain their crispiness.
Avoid stacking patties while storing to prevent them from becoming soggy.
These patties do not freeze well due to the high moisture content of pumpkin and sweet potato, so it’s best to prepare only the amount you plan to consume in a short period.
Frequently Asked Questions About Recipe
1. Can I use frozen pumpkin or sweet potato?
Yes, but thaw and drain thoroughly before using to avoid excess moisture, which can make the patties fall apart.
2. Can these patties be made vegan?
Absolutely. Simply use plant-based oil instead of ghee for shallow frying to make them fully vegan while keeping them flavorful.
3. How can I make patties extra crispy?
Chill the shaped patties in the refrigerator for at least 30 minutes and coat them lightly with popped amaranth before frying for a golden, crunchy exterior.
4. Are these patties suitable for fasting?
Yes, they are naturally gluten-free, light, and vegetarian, making them an excellent choice for fasting or light meals during special diets.
5. Can I use other flours instead of amaranth?
Yes, flours like rice flour or chickpea flour can be used as substitutes, but amaranth adds a nutty flavor and extra protein that complements pumpkin and sweet potato beautifully.
This recipe is inspired by cookwithrenu and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
