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You are here: Home / Recipes / Carrot and Herb Patties

Carrot and Herb Patties

17/02/2020 by Gina Leave a Comment

I love veggie patties and also love fresh herbs, plenty of herbs!  So this is a natural combination of “veggie + herbs” to create a light veggie patty.

I have tested this recipe using oats which I know most people would have in their pantry, but I have also made them using my sourdough bread which I milled into breadcrumbs first.  I decided to remove that option from the recipe because not everyone would have sourdough on hand.  But if you do you can use them as a replacement weight for weight (200g) for the oats if you like that option.  So before you start the first step of the recipe, cut your sourdough into 4cm pieces, place into the ™ bowl and chop 8 seconds / speed 6, then put aside until needed in the recipe.

I always have toasted pepitas and sunflower seeds in the fridge ready to use in various recipes (see here) … being toasted they add so much more flavour to your dish, and can replace nuts easily in terms of texture.

I have a passion for middle eastern food and have a little supply of dried barberries in my fridge, so I have used those in this recipe, but they can easily be replaced by dried currents.  I get my middle eastern ingredients on-line from The Spice Library here is Perth (see here) and love their produce which is great quality.  Dried fruit keeps really well in the fridge if you have the space for it, so I always buy at least a kilo of any dried fruit and replace it as my supply gets low.

These patties are just as delicious warm or cold, can be made in advance and reheated, and keep really well in the fridge for up to three days once they are cooked.  They make a perfect light lunch or picnic fare.  If you wish to reheat the patties, place them onto a baking tray lined with baking paper, and pop the tray into a preheated 180 degree fan forced oven for 5 to 10 minutes depending on how warm you want them.

I like to serve the patties with a lemon yoghurt sauce (see here), flatbreads, mashed avocados, and a large green salad.

When using a frypan to cook food, I never overheat the pan … I like to preheat it to just under medium temperature and give it a few minutes to get to there with the oil already in the pan, then I add what I need to cook giving it a little time to cook through.  I find people can often unintentionally overheat oils and therefore “scorch” the outside of our foods, so for me slow and steady is better.  If you follow this process it will take 4 to 5 minutes to cook each side of the patties giving it a light golden colour.  So this is what I recommend.

Carrots in ™ bowl …
… and chopped for 5 seconds
Oats, seeds and dates added …

… and stirred around lightly …
… before being combined for 10 seconds then removed to a separate mixing bowl
Chilli, herbs and spring onions are added …

… and chopped for 5 seconds before being added to the oat mix …
… and lightly stirred through
Roughly half the oat mix is returned to the ™ bowl along with the dried fruit, egg and seasoning …

… and mixed for 10 seconds
The mixture in the ™ bowl is added to the rest of the mix in the large mixing bowl and brought together
Mixture is divided into patties using a 1/3 cup measure, or your scales so that the patties are approximately 80 to 85g each

Patties are placed onto a lined tray …
… before pan frying for 4 to 5 minutes a side …
… until lightly golden … serve warm or cold as desired


Carrot and Herb Patties
 
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Prep time
30 mins
Cook time
20 mins
Total time
50 mins
 

... until lightly golden ... serve warm or cold as desired

Author: Gina @ The Passionate Pantry
Serves: 12 patties
Ingredients
  • 500g carrots, peeled weight, cut into 2.5cm pieces

  • 200g oats (or sourdough breadcrumbs - see notes)
  • 40g toasted pepitas and sunflower seeds combined
  • 4 dried Medjool dates, pitted, cut into ¼’s

  • ½ fresh red chilli
  • 10g parsley, leaves and fresh stems, roughly torn
  • 10g mint, leaves and fresh stems, roughly torn
  • 6 sprigs dill (approximately 5 to 8g), leaves and fresh stems, roughly torn
  • 4 spring onions, trimmed and cut into 4 to 5cm lengths

  • 20g barberries, or dried currents
  • 1 egg
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt
  • ½ tsp ground black pepper

  • Coconut oil or olive oil, for pan frying
Instructions
  1. Place carrots into TM bowl and chop 5 seconds / speed 5
  2. Add oats, seeds and dates to TM bowl, lightly stir around bowl, then chop 10 seconds / speed 6
  3. Put mixture aside into a large mixing bowl (the one you will use to form your patties)
  4. Add chilli, herbs and spring onions to TM bowl and chop 5 seconds / speed 5, add to mixture in large mixing bowl and lightly stir the mix together
  5. Add barberries or currents, egg, seasonings to the TM bowl along with half the breadcrumb mixture, lightly stir mix together then blend 10 seconds / reverse / speed 5 to incorporate
  6. Add the TM mixture to the rest of the breadcrumb mixture in the large mixing bowl and mix together well
  7. Have a small jug of water ready to help dampen your hands as you form the patties
  8. Press a ⅓ cup measure into mixture, place mix into damped hands and shape into patties, placing them onto a tray as you go (you should get 12 patties from the mixture … if you wish to be particular … like I am sometimes … you can weigh the mix out allowing 80 to 85g per patty which is also about ⅓ cup measure)
  9. NB: To form the patties I roll the mix into a ball in the palm of my hand, place the ball onto the tray, and then lightly press down on the mix forming the patty into a flattened round shape
  10. Place a large frying pan over medium heat (have your dial just below medium) and add just enough oil to coat base of pan
  11. Once pan reaches temperature – give it a few minutes to get to temperature - work in two batches cooking 6 patties at a time, 4 to 5 minutes each side or until golden brown
  12. Place patties onto a tray lined with kitchen paper, and continue with the next 6 patties
  13. Serve patties as desired
Notes
I have tested this recipe using oats which I know most people would have in their pantry, but I have also made them using my sourdough bread which I milled into breadcrumbs first. I decided to remove that option from the recipe because not everyone would have sourdough on hand. But if you do you can use them as a replacement weight for weight (200g) for the oats if you like that option. So before you start the first step of the recipe, cut your sourdough into 4cm pieces, place into the ™ bowl and chop 8 seconds / speed 6, then put aside until needed in the recipe.

These patties are just as delicious warm or cold, can be made in advance and reheated, and keep really well in the fridge for up to three days once cooked. They make a perfect light lunch or picnic fare. If you wish to reheat the patties, place them onto a baking tray lined with baking paper, and pop the tray into a preheated 180 degree fan forced oven for 5 to 10 minutes depending on how warm you want them.

I like to serve the patties with a lemon yoghurt sauce (see main post for link), flatbreads, mashed avocados, and a large green salad.

When using a frypan to cook food, I never overheat the pan ... I like to preheat it to just under medium temperature and give it a few minutes to get to there with the oil already in the pan, then I add what I need to cook giving it a little time to cook through. I find people can often unintentionally overheat oils and therefore "scorch" the outside of our foods, so for me slow and steady is better. If you follow this process it will take 4 to 5 minutes to cook each side of the patties giving it a light golden colour.
3.5.3251

 

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Filed Under: Dairy Free, Dinner, Lunch, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets, Vegetables, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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