Amaranth and Chickpea Patties

Patties

• 60 g rice
• 60 g amaranth grains
• 500 g water
• 190 g potatoes, peeled, cut in pieces (4 cm)
• 170 g onions, quartered
• 20 g olive oil
• 2 garlic cloves
• 10 g fresh flat-leaf parsley, leaves only
• 100 g tinned chickpeas, rinsed, drained
• 20 g tomato purée
• 1 Tbsp Dijon mustard
• 1 Tbsp smoked paprika
• 1 tsp fine sea salt, or to taste
• ½ tsp ground cumin
• ½ tsp ground pepper
• 1 - 2 pinches ground cayenne pepper, to taste