Vegetarian carrot patties

Ingredients

• 450 gcarrots
• 1 mediumonion
• 1 clovegarlic
• 1 tsppepper
• 1/2 tspsalt
• 4eggs
• 2.5 dl (250 ml)potato starch
• as neededolive oil, for frying

Instructions

1. 1

   Grate the carrots

   Peel and grate the carrots. Squeeze out as much liquid as you can, then put the carrots in a large bowl.

2. 2

   Chop the aromatics

   Finely chop the onion and garlic, then add them to the bowl.

3. 3

   Mix the mixture

   Add the remaining ingredients and stir thoroughly until combined.

4. 4

   Fry the patties

   Heat plenty of olive oil in a frying pan and fry the patties. Start with the heat fairly high so they hold together in the pan, then turn it down and cook them through.

What are carrot patties?

Carrot patties are a simple Scandinavian-style take on the familiar pan-fried patty, using grated vegetables in place of meat. This version brings together carrot, onion and garlic, with eggs and potato starch to bind the mixture.

The method is straightforward, but squeezing the grated carrot well helps the patties hold their shape as they fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 2g protein, 14g carbs, 4g fat.

Carrots and potato starch provide most of the carbohydrates, while eggs contribute much of the protein and some of the fat. Olive oil adds further fat, depending on how much the patties absorb; serve with a generous portion of vegetables and a protein-rich side if you want a more balanced plate.

The ingredients that hold them together

Potato starch: this absorbs moisture and helps form a cohesive mixture. Measure it carefully so the patties bind without becoming too dense.

Eggs: they add structure as the mixture cooks. Stir them in thoroughly so they are distributed throughout the carrot.

Get the carrot ready

Grated carrot: use a box grater, then squeeze the shreds firmly before adding them to the bowl. Excess liquid can make the mixture loose and harder to handle.

Onion and garlic: chop them finely so they mix evenly with the carrot and do not leave large pieces in the patties.

Frying for a firm centre

First heat: the recipe starts with a fairly high heat to help the patties gather and set in the pan. Keep an eye on them so the outside does not brown too quickly.

Finish gently: lower the heat after they begin to hold their shape, giving the centres time to cook through.

Look for these doneness cues

The patties should stay intact when you turn them and develop a browned exterior. If they feel soft in the middle, continue cooking over the lower heat rather than increasing it again.

Serving ideas

Serve the patties with boiled potatoes, a crisp salad or cooked green vegetables for a more complete meal. A tangy yoghurt-based sauce or a squeeze of lemon can complement the sweet carrot.

Recipe notes & tips

• Squeeze the grated carrots firmly over the sink or a bowl before mixing.
• Chop the onion and garlic finely for an even mixture.
• Stir the potato starch in well so there are no dry pockets.
• Use enough oil to coat the pan, adding a little more between batches if needed.
• Lower the heat once the patties have started to set, so they cook through without over-browning.

Variations

• Add fresh herbs: Stir chopped parsley or dill into the mixture for a fresh note.
• Add spice: Mix in a pinch of ground cumin or paprika alongside the pepper.
• Add spring onion: Replace some of the onion with finely sliced spring onion.
• Serve with yoghurt sauce: Pair the patties with plain yoghurt, lemon juice and chopped herbs.
• Make smaller patties: Shape smaller portions for easier turning and serving as a snack.

Common mistakes to avoid

• Leaving the carrots wet: excess liquid can loosen the mixture; squeeze the grated carrot firmly.
• Adding the starch unevenly: dry pockets affect the texture; stir the mixture thoroughly.
• Starting with low heat: the patties may not set as readily; begin fairly hot as directed.
• Keeping the heat high: the outsides can brown before the centres cook; reduce the heat after they start to hold together.
• Turning too soon: a patty may break apart before it sets; wait until it holds its shape in the pan.

How to store

Refrigerate leftover patties in a covered container for up to 3 days. Reheat in a frying pan over moderate heat until hot throughout, or use a microwave; the pan helps restore some crispness.

Frequently asked questions