Bake 2 russet or kennebec white or other baking potatoes at 350° F for 1 hr.
Finely chop 4 sprigs cilantro and one green onion, 1/4 tsp minced garlic, 2 TBS vegan butter or olive oil, 1 tsp kosher salt, 1/4 tsp baking powder
When potatoes are cool enough, peel and mash them.
Add garlic, onion, cilantro, oil, salt, baking powder and mix well.
Sprinkle in vegan cheese shreds.
Add 1/4 c amaranth flour and 1/2 c tapioca flour. Mix well
Take a spoonful of dough and form into a ball. Smash it on your hand to make a flat circle. Place in a preheated oiled skillet.
Cook until both sides are golden brown and crispy. Place on a cooling rack covered with paper towel to soak up the extra oil.
Eat while hot. Can reheat in a skillet or keep warm in a oven set on low. It should be crispy on the outside and soft on the inside. Pairs well with curry mung bean soup.
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