Carrot Patties
The carrot, an unsung hero! These patties are so good that you will not be able to eat just one! Nut free, gluten free and dairy free!
Servings: 12 Medium Patties
Equipment
- 1 Large Mixing bowl
- 1 Small Mixing Bowl
- 1 Non-stick skillet
Ingredients
Veggie Pattie Ingredients
- 3-4 Cloves Garlic, minced
- 1 ½ C Chickpea flour
- 6 TBSP Hemp Seeds
- ½ Cup Peas
- 1 C Water, cold
- 4 C Carrots, grated
- ½ tsp Black Pepper, ground
Garlic Aioli
- 8 TBSP Tofu Mayonnaise (see recipe in e-cookbook)
- 12-4 Cloves Garlic, minced
- 1 ½ TBSP Lemon Juice, fresh squeezed
Serving Suggestions
- Lemon Wedges
Instructions
Veggie Pattie Instructions
- To the mixing bowl add the minced garlic, chickpea flour, hemp seeds, green peas and cold water.
- Mix until combined.
- Add the grated carrots and black pepper. Mix thoroughly.
- Heat the large skillet over medium-high heat. Once hot, use a 1/4 cup measuring cup to scoop the batter into the skillet. Flatten each one using the back of your measuring cup. This should make about 6 patties.
- Cook without moving the patties until the bottoms become a bit crispy. This should take about 3-4 minutes. Then, flip the patties and continue to cook for an additional 3-4 minutes or until crispy.
- Remove from the pan and serve immediately with the Aioli for a dipping sauce.
Garlic Aioli Instructions
- To a small mixing bowl, add the tofu mayonnaise, minced garlic and lemon juice. Mix to combine. Taste and adjust the seasonings.
Notes
Serving Suggestions:
Nut free, gluten free and dairy free! Carrots and garbanzo flour form the base for these patties and the flavors are deliscious!