Carrot patties

These carrot patties are a wonderful mixture of grated potato, grated carrot, coriander and batter, mixed up and baked to perfection.

The resulting patties are crisp and creamy. In fact, they could equally be described as carrot fritters or even carrot latkes!

Carrot and coriander is a winning combination but it’s rarely served quite like this. With great flavour, they're sure to have everyone coming back for more.

And these carrot patties aren't just for dinner! They're perfect as a replacement for hash browns as part of a cooked breakfast, and wonderful for lunch, too.

Instructions

Preheat the oven to 220C (425F), 200C fan, Gas Mark 7. Oil a baking tray and place in the oven until hot.

Grate the carrot, onion and potatoes.

Put the grated carrot, onion and potatoes in a clean tea towel.

Twist and squeeze over a bowl until no more liquid comes out. You can throw the liquid away, or decant it into a sealed container to use in a soup later.

Put the grated veg in a bowl.

In a separate bowl, combine the eggs with the flour, garlic and a pinch of salt and pepper.

Whisk to make a batter. Don’t worry if there are a few lumps.

Pour the egg mixture onto the grated vegetables.

Mix well. I find a fork works best for this job; just make sure you get right down to the bottom of the bowl so that everything is evenly coated.

Roughly chop the coriander, add to the bowl and mix well again.

Remove the hot oiled baking tray from the oven.

Use an ice cream scoop to pick up the fritter batter mixture. Flatten off the top of each scoop and dollop it onto the baking sheet, making sure to leave a gap between each.

Repeat to use up all the batter - you should get 12 patties in all. (You may need to cook these in 2-3 batches.)

Bake for about 5 minutes until browned underneath, then use a slotted spatula to flip them over.

Bake for 2 more minutes until evenly browned on both sides.

Drain on kitchen paper.

Eat with a crunchy pepper salad.

Pointers, tricks and troubleshooting tips for the perfect carrot patties

Are carrot patties easy to make?

Yes, these patties are so simple and delicious! To make the batter, all you need to do is grate the veggies, squeeze out any excess liquid, and then mix with the flour, batter and herbs.

To bake them, you just scoop the mixture out onto baking sheets and crisp up in the oven for about 7 minutes. Yes, 7 minutes!

They are so quick to make and so versatile. They go with all sorts of things and add a delightfully crispy crunch to humble potatoes and carrots.

Will I need any special equipment to make carrot patties?

You should be able to easily find everything you need to make these carrot patties in the average kitchen.

You'll need a cheese grater to prepare the veg, a couple of mixing bowls, and a baking sheet to cook them on. It's helpful if you have 2 or 3 baking sheets so that you can cook a few trays at a time although they don't take very long to cook so you can easily bake them in batches.

The full list of equipment can be found on the recipe card below

How can I tell if carrots have gone off?

Carrots past their best will either shrivel and go limp, or go black, slimy and mouldy. It's pretty easy to tell when they've gone off, as you'll be able to see the mould or shrivelled skin.

Carrots will happily keep in the fridge for about 2 weeks just sitting in the vegetable drawer. Keep them away from fruit like apples and pears as they release ethylene which speeds up ripening and will make your carrots and other veg go off more quickly.

If you want to keep your carrots fresh longer, you can keep them in a water bath, but you need to remember to change the water every few days. Put your carrots in a large container and cover with fresh water, put the lid on, and keep in the fridge. With this method, they can keep for up to a month.

Are carrot patties suitable for vegetarians?

Yes, this recipe is suitable for vegetarians and can work as a great vegetarian replacement in meals which would usually be meat-focused.

They work well in buns instead of burgers, and in wraps or pittas. And their pair perfectly with a leafy salad.

Are carrot patties suitable for vegans?

In this recipe, an egg is being used in the batter to help bind these crispy patties together, so as it is this is not suitable for vegans.

I haven't tried with an egg replacer yet but you could give one of these options a go (each = 1 egg, so multiply as needed for any given recipe).

• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).

Are carrot patties gluten-free?

The batter in this recipe is made with wheat flour, so these carrot patties are not gluten-free.

However, if you are making them for someone who needs to avoid gluten in their diet you could easily switch the flour to a good quality gluten-free plain flour.

Make sure to check the labels on all the ingredients you use when cooking for a person who needs to avoid gluten. You should also check everything you are serving these carrot patties with.

Are carrot patties safe to eat while pregnant?

There is nothing in this recipe that should pose a risk to a pregnant woman if the ingredients are in good condition and the patties are prepared and cooked hygienically.

Advice regarding eggs varies from country to country, so please check information local to you, in the UK the NHS has a great resource on foods to avoid whilst pregnant.

This website does not give medical advice, speak to your health professional if you have any concerns.

What goes well with carrot patties?

These carrot patties go well with so many thing,s it will be hard not to have them with every meal!

We particularly enjoy them with a cooked breakfast instead of hash browns. Or they are great with a simple salad and some goat's cheese. They're also great in burger buns, or in a pitta with some hummus for lunch.

These carrot patties also make a delightful crunchy accompaniment to a warming winter stew or casserole, and you can quickly cook them in the oven when the stew is nearly done. Yum!

Can I make this recipe without onion?

The onion in these carrot patties bringing a lovely sweet sharpness, but its fine to leave them out if you don't like or can't eat onion. Add extra carrot to make up the differencc.

The flavour of the finished patties might be a bit plainer without the onion, so you might like to add a different flavouring of your choice.

I haven’t got potatoes can I use sweet potatoes?

Yes, you can play around with the vegetables in these carrot patties. Sweet potato works well, as would parsnips, courgette, beetroot or swede.

You could even try and make them fully carrot but I like the combination with the potato, and it helps with the structure of the patties, as the starch from the potatoes binds them together.

Can I add extra garlic to these carrot patties?

If you prefer a more punchy flavour then by all means add an extra clove of garlic. Garlic can be overpowering so don't add too much or the other, more subtle flavours will be lost.

How should I store carrot patties?

Place your cooked and cooled carrot patties in a sealed container in the fridge within 2 hours of making.

Can I freeze this recipe?

Yes, these carrot patties freeze really well.

Once they're completely cool, pop them in the freezer on a baking tray in a single layer to freeze separately. When frozen solid, transfer them to a freezer bag so that you can grab what you need and reheat whenever you fancy. 

How long does this recipe keep?

When stored in the fridge, these carrot patties will keep for up to 3 days. If frozen, they'll keep for up to 3 months. They never last long in our house, though!

What is the best way to reheat carrot patties?

It's best to reheat carrot patties in the oven to keep their lovely crunch.

Just pop them on a baking sheet and heat in the oven for about 5 minutes on 200C (180C fan).

You can also reheat them straight from frozen, this will take a little longer about 10 minutes. Check they are piping hot in the middle before serving.

Can I make carrot patties ahead?

There aren't really any elements of this recipe that you could split across two days, but this recipe is a great one to make ahead as they keep in the fridge for a few days and freeze so well, too. They are easy to reheat from frozen so you don't need to wait for them to thaw out either.

I like to make a big batch and freeze loads so we have them on hand whenever we want.

Can I make carrot patties in a different quantity?

It's super easy to make more or fewer of these carrot patties. They freeze really well so it's great to make a bit extra ready for another day.

Simply head down to the bottom of this page where you'll find the recipe card. The number of servings can be adjusted by clicking on it and adjusting a little slider to the number you want to make. All the ingredients will update automatically to get the right amount.

Can I cook carrot fritters in a frying pan?

I do find it easiest to cook carrot patties in the oven as it's quick, mess free and uses less oil. However, if you don't want to put the oven on just for these, then you can indeed cook them in a frying pan.

Heat a couple of tablespoons of vegetable oil in a large nonstick frying pan over a medium heat. Then, instead of putting your scoops of mixture onto a baking sheet, put them straight into the pan, and press them down slightly. Be careful as they may spit.

Cook your patties until golden brown on the base, about 5 minutes, and flip with a spatula to cook on the other side for a couple more minutes.

Depending on the size of your frying pan, you will need to cook your carrot patties in batches. Make sure to give them plenty of space in the pan. You may need to add a little more oil to the pan between batches.

Can I cook carrot patties with an air fryer?

Yes, if you have one, an air fryer is a great kitchen gadget to get crispy fritters. If you can't fit a small tray in your air fryer, you could just line the basket with baking paper. If you have a basket in your fryer, you obviously can't put the batter straight into it as it will drip through and make a mess.

Heat the air fryer to 200C and when you're ready, pop the scoops of the carrot mixture into the lined basket. Cook for 4-5 minutes before turning over and cooking for a further 2-3 minutes until they are golden brown all over and lovely and crispy.

If you have the kind or air fryer that stirs as it heats, you'll need to remove the paddle or it will break the patties up.

Can I cook carrot patties in a deep fat fryer?

I haven't tried to cook these carrot fritters in a deep fat fryer but you may well find they just fall apart. I'm not sure their delicate nature would not hold up in a deep fat fryer but if you try it, let me know.

How can I make sure these carrot patties are perfectly cooked?

These carrot patties will go a beautiful golden brown colour when they are ready, and turn lovely and crisp in the oven with a creamy inner, thanks to the batter.

As explained in the recipe, to get perfectly crispy fritters, you need to preheat your oiled baking sheets. Doing this means that the patties will start cooking immediately and the hot oil will quickly get to work crisping up those grated veggies. That's how they're able to cook in just 7 minutes!

Squeezing out the excess moisture from the grated vegetables is also a really important step in making these carrot patties perfect every time. Too much moisture and your fritters won't crisp up and cook quickly; they may even go mushy.

When scooping the mixture from the bowl to the hot tray, don't be tempted to press it tightly together, you want the mounds of mixture to remain quite loose so that the hot air in the oven can flow through and cook the insides too.

These patties are delicate, so make sure to give them enough time to crisp up and hold together on the base before you try and turn them over.

A hot oven is the final key to perfect patties. Make sure to give the oven time to come up to temperature before putting in the first batch. If your oven isn't got, your patties will take longer to cook and they won't crisp up as they should.

Why did my carrot patties turn out dry and burnt?

It's quite hard to make these patties dry. This is because, even though you've squeeze a lot of moisture out of the vegetables, they still retain quite a lot of moisture.

If your patties have baked dry, they have probably been in the oven much too long. Set a timer when you put them in so you remember to turn them after 5 minutes, and after that they should only take 2 or 3 minutes to finish cooking.

If your patties burned in just 7 minutes, it's likely your oven is much too hot. If the dial shows the correct temperature, consider investing in an oven thermometer so that you can get to the bottom of the issue.

Why did my carrot patties turn out wet and undercooked?

Wet, raw patties could be because the oven is not hot enough, or because they have been taken out too soon. Make sure your oven is full preheated and set a timer so that everything stays on track.

If your oven seems cold but shows the correct temperature, it's likely your oven dial is incorrect. Consider investing in an oven thermometer so that you can get to the bottom of the issue.

When preparing the patties, it's really important to squeeze out as much liquid from the grated vegetables as possible, otherwise your patties will be too wet to crisp up and won't cook through properly.

And don't forget to turn the oven on and put the oiled tray inside when you start preparing the pattie mixture, so that both your oven and your tray are nice and hot before your start cooking the patties.

If your patties aren't cooked on the bottom after 5 minutes put them back in for another minute or two until they are, then turn them over.

How can I add or change the flavours in carrot patties?

There are so many different flavour combinations you could experiment with when making these patties.

Here are a few ideas to get you going. I haven't tried them all but I think they'd be pretty special.

• Carrot and celeriac to replace the potato, leek instead of onion, and a teaspoon of horseradish instead of garlic and coriander. These could be great with a roast dinner.
• Carrot and swede to replace the potato, and sage instead of coriander. These could be dreamy with winter stew.
• Carrot and courgette instead of potato, plus added garlic and chipotle chilli flakes. These could be perfect as part of a Mexican feast.

Inspired? Have a look in the fridge and see what versions you could make!

What is the origin of carrot patties?

These carrot patties are a take on potato pancakes, versions of which are are popular all over the world.

There are lots of of different versions you may have come across, from latkes to hash browns, as they feature in various countries across Europe, through to Russia, some African countries, into Iran and Korea. You know you're on to a winner when variants of a dish appear this much all over the world! Delicious!

Each country or region has differences in cooking methods and ingredients, some being solely made with potato, while other others add carrot and onion, and some (like hash browns) are made without an egg and flour batter. They are even made sweet in some countries with apple and cinnamon.

All this means this recipe is easily adaptable to suit lots of different cuisines. You could almost have a version of them with every meal!

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