Carrot patties are one of my favorite dishes, they are easy and fast to make and can be varied endlessly. Feel like eating something spicy? – Add chili and/or ginger…Want something with crunch and chunks? – Add some nuts or seeds. Can’t find turnip cabbage in the grocery store? – leave it out or replace with more carrot, parsnip, beetroot, mushrooms or something else!
for the carrot patties
5 carrot (400 g)
1/2 turnip cabbage ~150-200 g
1/4 salted onion
4 egg
1 dl almond flour
1 dl coconut flour
salt/pepper
for the sallad:
500g shrimp
1/2 fennel
1/2 red bell pepper
1 chili
1 lemon – juice of
1 avocado
salt, pepper, oil
Patties: Chop the onion pretty finely and sprinkle with salt, ~1/2 -1 tsp and stir, leave for about 5-10 min, while you prepare the rest.
Peel and grate the carrots and turnip cabbage. Squeeze the juice out of the salted onion and add the onion, flours, and lightly whisked eggs to the grated vegetables. Add salt and pepper to taste.
Spoon lumps of the batter into hot frying pan and form patties. Fry for a couple of minutes per side, until golden brown.
Sallad: Slice the fennel and bell pepper into thin slices. Chop the chili into small pieces. Peel the shell off the shrimp. Slice the avocado. Mix all in a bowl and squeeze lemon juice on top, oil, alt and pepper to taste.
Serve to the carrot patties.
