Have you ever imagined that carrots could be prepared as delicious patties? We usually think of them in dry noodles, salads, stews (like caldereta), soups or sauteed in oil.
In this carrot recipe, we turn them into small, crispy, flat cakes mixed in with herbs and spices and then fried. The best part is, they can be stored in your freezer for up to one month. (Yey, food security while working from home!)
Yield 4 servings
Ingredients:
500 g carrots, peeled and diced
To taste salt
To taste pepper
3 tbsp dried thyme
1 tbsp olive oil
1 pc onion (red, white, leeks would work), minced
1/4 cup parsley, chopped
1 cup breadcrumbs (we used toasted sourdough breadcrumbs for this)
2 tsp cumin (optional)
Procedure:
- Place carrots in a baking pan and season with salt, pepper and thyme. Drizzle with olive oil and mix well. Bake until fork tender, about 30 minutes at 350F.
- Place roasted carrots in a bowl with the onions, parsley, breadcrumbs and cumin. Puree using a hand blender or potato masher.
- Shape into patties and pan-fry or grill.
- Goes really well with sauerkraut. Can also be stored in the freezer for up to 1 month.
You can get carrots in your weekly tampipi of fruits and vegetables when you subscribe to our Community Shared Agriculture.
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