This recipe was inspired by cafeteria food. Let me tell you how. One day, my husband was telling me how great the carrot patties were at the cafeteria where he eats his lunch. I got kind of jealous and competitive and wanted to make something even better. I didn’t have much in my pantry, so I took a risk and put together a few random things that felt right. I combined shredded carrots, mashed butter beans and ground flaxseed with some salt and pepper and fried the patties in oil. They turned out better than I expected, and in combination with the dairy-free creme fraiche sauce I made, they were perfect. My husband said my patties were better than the cafeteria’s. Cafeteria 0, Helas 1. I won.
This recipe's magic is in the simplicity of its ingredients.
If your carrots are dry, you can add some water to add some moisture to your mixture.
In my opinion, this sauce calls for lots of pepper.
Ingredients for the carrot patties
Two carrots
2 tbs ground flaxseed
230 g / 8 oz of butter beans
Salt and pepper to taste
Oil for frying
Mash the butter beans with your hands or a fork and grate the carrot.
Mix all the ingredients and let the mixture sit for at least 15 minutes.
Heat some oil in a pan. Once the pan is hot, cook the patties in two batches for 3-5 minutes per side.
Ingredients for the garlic creme fraiche
1,5 dl / ½ C dairy-free creme fraiche
2 garlic gloves
1 tsp olive oil
Salt and pepper to taste
Ground the garlic and mix the ingredients.
