vegetarian

Savour-Oaty-Carroty pancakes (or burgers)

Comforting orange patties

350 kcal – eat as you like

Flavours: 1 tsp coriander powder, ginger, a good amount of pepper and a pinch of salt

Bulk: 300g carrots, 30g porridge oats, 1 egg, ½ tbsp. cornflour

Great with (pancake): red lentil wasabi paté, salad

Great with (burger): burger buns, salad with balsamic dressing

Store: in the fridge to eat later of the next day

carrotpancakeburger2jpg

Lets cook: Grate the carrots into a good sized pan. Blend the carrots using a hand blender so that about 80% of the carrot is blended. There should still be some shreds left. Then add everything else and mix well. Leave to stand for 15 minutes to allow the oats to soak up some of the moisture. Allow the frying pan to reach a high heat, scoop up a ball of the mix in your hands and place onto the pan. Use a spatula to spread out the mix to your desired thickness and size*. Cook for a few minutes on each side and carry on flipping and cooking for a minute or so until they’re golden brown. Use a large spatula to carefully turn them over; no impressive real pancake flipping here! Serve up  cutefacenobackground

carrotpancake1

* You can make lots of small, bite-sized pancakes or standard 10cm diameter sized pancakes. I found some moulds at the back of the cutlery draw that are used to make fried-circle eggs. I thought they could be useful in shaping the pancakes and then they turned into burgers. They were able to retain their shape and height well.

carrotburger

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