Wednesday, April 10, 2013

Carrot & Beetroot Patties

Carrot & Beetroot Patties in the making
These little lunch delights are sensational - they are that perfect mix between sweet and savoury and are a great, high protein, finger food snack.

I've held off blogging the recipe because the first two times I made them we forgot to take a photo and the last time I managed to lose the photo in my great iPhone backup debacle.

So, I'll update the recipe later with a photo of the finished product, but here's the recipe in the meantime.  I'm pretty confident you guys know what a patty looks like!

They are best when they've just been cooked, but my boys happily eat them cold in lunchboxes or for afternoon tea.

You can play around with the spices if you want them to have a bit more bite, but these work well for my boys' palates.

Enjoy!

 
Carrot & Beetroot Patties

 
Ingredients:-
 
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
2cm piece peeled ginger
1 tsp turmeric
Salt
280g beetroot - roughly chopped
250g pumpkin - roughly chopped
300g carrots - roughly chopped
1/2 cup coriander
200g moong dahl
 
Coconut oil for shallow frying
 
Method:-
 
1.  Grind dahl into flour for 30 seconds on speed 9.  Set aside.
 
2.  Place ginger in TM bowl and chop for 2 seconds on speed 6.
 
3.  Add beetroot, pumpkin, carrot & coriander to bowl.  Chop for 10 seconds on speed 6, using spatula to help ensure even chopping.
 
4.  Add spices and reserved moong dahl flour.  Mix for 10 seconds on speed 6, scrape and repeat.
 
Heat frying pan over medium heat.  Add 1 tsp coconut oil and shallow fry patties for 2-3 minutes on each side (until golden brown and edges are starting to crisp).  (You will need to add extra oil for each additional batch.)
 
Set aside to cool on paper towel, for as long as you can hold yourself back from eating them.

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