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!
Course: Lunch and quick cook meals
Diet: Gluten Free, Vegetarian
Keyword: carrot and coriander fritters, carrot and coriander latkes, carrot and coriander patties, carrot fritters, carrot latkes, carrot patties
Preheat the oven to 220C (425F), 200C fan, Gas Mark 7. Oil a baking tray and place in the oven until hot.
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, mix the eggs with the flour, garlic and a pinch of salt and pepper to make a batter. Don’t worry if there are a few lumps.
Pour the egg mixture onto the grated vegetables and 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 and eat with a crunchy pepper salad.
You can make a big batch of these lovely fritters, then pop them in the freezer on a baking tray to freeze separately. When frozen solid, transfer them to a freezer bag to reheat whenever you fancy.