Patties

• 

  rice

  60 g
• 

  amaranth grains

  60 g
• 

  water

  500 g
• 

  potatoes peeled, cut in pieces (4 cm)

  190 g
• 

  onions quartered

  170 g
• 

  olive oil

  20 g
• 

  garlic cloves

  2
• 

  fresh flat-leaf parsley leaves only

  10 g
• 

  tinned chickpeas rinsed, drained

  100 g
• 

  tomato purée

  20 g
• 

  Dijon mustard

  1 Tbsp
• 

  smoked paprika

  1 Tbsp
• 

  fine sea salt or to taste

  1 tsp
• 

  ground cumin

  ½ tsp
• 

  ground pepper

  ½ tsp
• 

  ground cayenne pepper to taste

  1 - 2 pinches