VEGAN

Carrot and Bean Patties

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Whether as a side dish or a dessert, the taste of these patties primarily depends on how sweet and flavorful the carrots are. In addition to carrots, we use beans to help the patties hold their shape and pack in some protein. We'll add a bit of onion, some spices, and create truly exquisite patties—not a substitute for the classic ones, but a fully satisfying vegan dish. By the way, you can replace the carrots with beets without changing anything in the recipe, and the patties will still turn out beautifully. If you bake these patties in the oven, they come out almost like cookies.

Ingredients

Carrot - 7.1 oz
Canned Baby Beets - 1 can
Onion - 1 head
Wheat Flour - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Drain the canned beans and combine them with grated carrots. Add dried herbs and finely chopped onion. Mix the filling well with your hands until it forms a more or less homogeneous mass.

Step 2

Add flour, salt, and black pepper to taste. Knead the mixture with your hands once more and let it rest for at least 15 minutes to allow the ingredients to bind together thanks to the flour.

Step 3

Fry the patties in well-heated vegetable oil until golden brown and crispy on both sides. Shape the patties using slightly damp hands, and coat each one in flour or breadcrumbs before frying.

Step 4

After frying, pat each cutlet dry with a thick paper towel to remove any excess oil.

Step 5

You can serve carrot patties with any vegetables and greens, as well as salads or simply boiled, baked, or stewed vegetables. The patties can also be baked in the oven instead of frying in oil.