Carrot patties

Ingredients

• 250 gcoarsely grated carrot
• 3eggs
• 60 ml (4 tbsp)plain flour
• 5 ml (1 tsp)oregano
• 5 ml (1 tsp)thyme
• 1coarsely grated onion
• 1 clovepressed garlic
• 1 ballmozzarella, crumbled
• to tastesalt and pepper
• as neededoil for frying

Instructions

1. 1

   Mix the ingredients

   Stir all the ingredients together in a bowl.

2. 2

   Heat the oil

   Add oil to a frying pan.

3. 3

   Shape and fry

   Shape the vegetable patties with a spoon or your hands. Fry them until golden on both sides.

4. 4

   Serve the patties

   Enjoy!

What are carrot patties?

These are small savoury vegetable patties, a vegetarian take on the familiar Danish frikadelle-style shape. Grated carrot and onion give them their vegetable base, while egg and flour help hold the mixture together.

This version adds mozzarella for a mild, creamy note, with oregano and thyme for savoury flavour. Pan-frying gives the outside a golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 65 calories, 4g protein, 4g carbs, 4g fat.

The flour and carrots provide most of the carbohydrates; the eggs and mozzarella contribute protein and fat, while frying oil adds further fat. Pair a serving with salad or other vegetables, and add a grain or potatoes if you want a more substantial plate.

The ingredients that hold them together

Eggs and flour: the eggs bind the grated vegetables, and the flour helps the mixture form patties that can be turned in the pan.

Mozzarella: crumbling it through the mixture spreads its mild flavour throughout. The recipe does not specify the ball's weight, so use one mozzarella ball as listed.

Grating and mixing

Grated vegetables: coarsely grated carrot and onion keep some texture in the patties. Pressing the garlic helps distribute its flavour through the mixture.

Even mixing: stir until the herbs, seasoning and crumbled cheese are spread through the vegetables. Shape the patties with a spoon or your hands, as the method allows.

Getting a golden finish

Pan contact: add oil to the pan before frying, then give each patty space to brown rather than crowding them together.

Turning cue: wait until the underside is golden before turning, then cook the other side until golden too. The recipe gives no exact cooking time, so use the colour as your guide.

Seasoning the mixture

Herbs: oregano and thyme bring the main seasoning, while salt and pepper are added to taste. Season the mixture before shaping so the flavour is distributed evenly.

Carrot and onion: these provide the patties' sweet, savoury vegetable flavour. Grating them coarsely keeps the mixture from becoming completely smooth.

Serving ideas

As a meal: serve the patties with a green salad or cooked vegetables for a simple plate. A grain or potatoes can make the meal more substantial.

As a side: pair them with a main dish that suits their mild, herby flavour. They can also be served as part of a spread of small savoury dishes.

Recipe notes & tips

• Grate the carrot and onion coarsely to retain some texture.
• Crumble the mozzarella into small pieces so it mixes evenly through the vegetables.
• Season the mixture with salt and pepper before shaping.
• Use a spoon or your hands to make patties of a similar size.
• Fry in batches if the pan is too crowded for the patties to brown.
• Turn each patty once its first side is golden.

Variations

• Fresh herbs: replace the dried herbs with chopped fresh oregano and thyme.
• More garlic: add another pressed clove for a stronger savoury flavour.
• Extra vegetables: mix in a little grated courgette, squeezing out excess moisture first.
• Spiced version: add a pinch of ground cumin to the mixture.
• Different cheese: use crumbled feta instead of mozzarella for a saltier flavour.

Common mistakes to avoid

• Crowded pan: the patties may not brown evenly; fry them in batches.
• Uneven patties: different sizes cook at different rates; shape them to a similar size.
• Turning too early: the first side may not be golden; wait for colour before flipping.
• Large mozzarella pieces: they can make the mixture uneven; crumble the cheese before mixing.
• Underseasoning: the vegetables can taste mild; add salt and pepper to taste before shaping.

How to store

Refrigerate leftover patties in a covered container and eat within 2–3 days. Reheat in a frying pan over a moderate heat until hot throughout, or use a microwave.

Frequently asked questions