Add red lentils and amaranth in a medium sauce pot then add water to cover. Top pan with cover and bring to a boil then reduce to medium for 10 minutes. Pour in a colander to drain then transfer to a mixing bowl.
Combine in spinach, onion, chicken peas, almond meal, parsley, basil, salt and pepper.
Form into patties and set aside. Heat a large sauté pan over medium heat then add in about a tablespoon of oil.
Once the oil is hot cook each patty cake for about 2 minutes per side.
Enjoy warm with an egg!