In a bowl, mix the cooked amaranth, the quinoa flakes, the scallions, the peas and the flax egg.
Form patties. If you have time, chill them in the fridge a bit; it will help make them more “stable” to fry; if you don’t have time, no problem, you need to be more careful when you flip them over.
Fry the patties in about 2 tablespoons of olive oil, fry on each side for about 5 minutes, medium heat, until you get a nice brown and crunchy crust.