Middle Eastern Carrot Patties
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 21 ozs carrots
- 5 Tbsps Oil
- 2 shallots (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 tsp ground cilantro
- 1 tsp Harissa
- ½ bunch parsley (chopped)
- ½ cup dried Apricot (chopped)
- ¾ cup almonds (toasted and chopped)
- 5 slices stale white bread (grated)
- 1 egg (beaten)
- ½ lemon (grated zest and juice)
- 1 Tbsp honey
- salt
- peppers
- To garnish
- parsley
- Lemon wedge
Preparation
Kitchen utensils
1 Cutting board, 1 Measuring cups, 1 Pot, 1 Kitchen scale, 1 Wooden spoon, 1 Baking sheet, 1 Parchment paper, 1 Rubber spatula, 1 Tablespoon, 1 Bowl, 1 Fine grater, 1 Sieve, 1 runde Cookie cutter oder kleines Glas (4 cm Ø), 1 Kitchen shears, 1 Large knife, 1 Teaspoon, 1 Whisk, 4 lange Wooden skewers (ggf. für den Apfelsekt)
Preparation steps
1.
Peel the carrots and steam for about 20 minutes, until soft. Mash roughly and leave to steam dry.
2.
Heat 2 tablespoons oil in a pan and gently cook the shallots and garlic until translucent.
3.
Stir in the coriander, harissa, parsley and apricots. Remove from the heat and add the carrots, almonds, grated bread, egg, lemon juice and zest and honey. Season to taste with salt and pepper.
4.
Shape the mixture into about 20 small cakes.
5.
Heat the oil in a frying pan and fry the carrot cakes in batches for 2-3 minutes on each side, until golden brown. Drain on kitchen paper.
6.
Serve warm or cold, garnished with parsley and lemon wedges.
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