Breakfast Grain Patties

Cook short-grain brown rice and amaranth according to package directions until tender, keeping them separate throughout cooking. Drain any excess liquid and set aside to cool slightly.

Toast rolled oats in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a large mixing bowl.

Toast sunflower seeds in the same skillet over medium heat for 2–3 minutes, stirring occasionally, until lightly browned. Add to the oats and set aside.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.

Stir in minced garlic and finely chopped celery, cooking for 2 minutes until fragrant. Add fennel seeds, dried sage, dried thyme, anise seed, and ground coriander, stirring constantly for 30 seconds to bloom the spices.

Add small bread cubes to the skillet and toss to coat with oil and spices. Cook for 2–3 minutes, stirring frequently, until the bread begins to toast slightly.

Combine the cooled cooked rice, amaranth, and toasted oat-seed mixture in the large mixing bowl. Add the warm bread-spice mixture and gently fold together until evenly distributed.

Drizzle tamari or soy sauce over the grain mixture and fold gently until combined. Allow the mixture to rest for 5 minutes so the grains absorb the liquid and bind together slightly.

Divide the mixture into 8 equal portions and shape each firmly into a patty about ¾ inch thick using damp hands or a ¼-cup measure to ensure even size and density.

Heat 2 tsp olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, cook patties for 4–5 minutes per side until golden brown and crispy.

Transfer cooked patties to a paper-towel-lined plate briefly to drain any excess oil. Serve warm, either plain or with desired accompaniments.