Carrot, courgette & sweet-potato patties
Grated vegetables and a chia binder, shaped into small oven-baked patties.
AI-generated food image for illustration. Presentation may differ from the recipe.
Ingredients
Suggested kitchen quantities. See the source note.
In the kitchen
- 1
Mix chia and water and leave until fully gelled. Heat oven to 200°C and line a baking tray.
- 2
Grate the vegetables. Squeeze the grated courgette well to remove excess water.
- 3
Mix vegetables, crushed garlic, paprika, optional seasoning, oil, flour and chia gel. Form 8 small, thin patties.
- 4
Bake for about 30–40 minutes, turning carefully halfway, until firm and cooked through, with tender sweet potato.
Spelt contains wheat and gluten. Check vegetable seasoning for celery and other allergens, and choose a lower-salt option. The chickpea mayonnaise mentioned in the source is not included because no formula was given.
Shared with care.
Credited clearly.
The post gives ingredient ranges but no method. We select the lower vegetable quantities, interpret the chia egg, reduce seasoning amounts, and add baking details. Spelt weight conversion, time, servings and preparation are untested editorial adaptations.
Original ingredients, translated: 2–3 carrots, 1–2 courgettes, half a sweet potato, half a cup spelt flour, 1–2 garlic cloves, paprika, organic vegetable seasoning, olive oil and a chia egg; chickpea vegan mayonnaise alongside.
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