This is a savory side dish that can be made into a more filling main dish as well. You can customize the size and density. Denser "cakes/patties" can be eaten as "finger food".
Base Recipe:
Carrots
Potatoes or Sweet Potatoes
Eggs (or flax seed substitution)
Tarragon
Flour (I use gluten free)
Directions:
Use a box grater or food processor tool to grate carrots and potatoes/sweet potatoes. I use a 1 to 1 ration. For this batch I did 3 cups of each.
Add to TBSP tarragon per cup of shredded carrots
Add 1/3 cup of flour for each cup of carrot shredded (more if you wish a denser "cake")
Add 1 egg per cup of carrot...2 eggs for 3 cups ... 3 eggs for 5 cups (incrementally increase egg)
Mix thoroughly
FLOUR SUGGESTIONS:
I use Bob's Red Mill Gluten Free Flour. To increase protein content use Quinoa or Almond flour. To make a lighter version use Gluten Free All Purpose Flour or Rice Flour.
Use a large serving spoon to transfer to a pan (warmed with 1 -2 TBSP of olive oil)
I put 3-4 in the pan at once
After cooking for a few minutes I flatten with my spatula
When edges turn slightly brown and cake/patty is formed when you try to lift it, flip and cook on other side (depending on your stove...approx. 5 minutes per side)
Put on a paper towel lined plate to cool
Serve or store in an airtight container.
Optional Add Ins:
Salt and Pepper to taste
Diced Shallot or Garlic
Diced Walnuts or Pistachios
Serving Suggestions:
Enjoy just as they are ... warm or cold!
Serve with Homemade Pesto...adds protein!
Serve on a bed of lettuce (any mixed greens). Use a vinegar and oil dressing on the salad.
As a SANDWICH: Use a "Cake/Patty" with lettuce as a veggie burger and serve between a Gluten Free bun, on a gluten free Wrap, or between two slices of Tofu (baked or fried). Have with a side of homemade sweet potato fries and a salad.
With any of my recipes, if you have any questions...do not hesitate to ask!
