Carrot Patties

Recipe developed by Marianne Harold

These aromatic carrot patties are always a winner for breakfasts, lunches and snacks as they can be eaten hot or cold, or frozen to have on hand.  Serve them with some plain yoghurt and mint and either some flatbread or a green salad.  They are easy to prepare and nutritionally they full protein, healthy fats and antioxidants.  Delicious!

 

Ingredients:

7 medium sized carrots, coarsely grated

4 spring onions

2 cloves of garlic, crushed

1 teaspoon grated fresh ginger

¾-1 teaspoon ground turmeric

2 teaspoons ground coriander

½ teaspoon crushed dried chilli (optional)

1/4 cup of fresh coriander, chopped

Himalayan salt & pepper to taste

2 tablespoons of smooth almond butter

20 grams chickpea flour (also known as Besan flour)

2 eggs, lightly beaten

Juice of ½ lime

2 tablespoons avocado or macadamia oil, for frying

 

Method:

• Preheat oven to 160 deg C.
• Heat half the oil in a frying pan and gently saute spring onions, garlic and ginger for 2 minutes.
• Mix in carrots, spices and ½ teaspoon of salt.
• Cook mixture, stirring for 5-7 minutes.
• In a mixing bowl, gently beat eggs and then mix in the almond butter and lime juice.
• Fold in carrot mixture and flour.  Let sit for about 10 minutes and then season to taste.
• Shape the mixture into 6 patties.
• Heat the remaining oil in frying pan over a high heat, add burgers and fry until browned and cooked through.
• Transfer to the oven  to keep warm until ready to serve.

Serves 3