1 cup (275 g / 6 oz) amaranth
2 cups (475 ml / 16 fl oz) water
1/2 onion, finely diced
3 cloves garlic, finely minced
1 teaspoon lemon zest
2 tablespoons Madras-style curry powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 egg's worth of egg replacer
2 cups (115 g / 4 oz) panko bread crumbs or any gluten-free bread crumbs*
1 cup (100 g / 3.5 oz) vegan Parm cheese
1/2 cup flat-leaf parsley (20 g), finely chopped
oil for frying, either grapeseed, peanut, or vegetable