Vegan Potato Carrot Patties

Time

Prep: 20 minutes
Cook: 15–20 minutes
Total: about 40 minutes

Yield

10–12 patties

Ingredients

Base

• 3 medium potatoes (about 500 g), peeled and cubed

• 2 medium carrots, peeled and grated

• 1 small onion, very finely chopped

• 2 cloves garlic, minced

Binding

• 3–4 tablespoons breadcrumbs (or oat flour or chickpea flour)

• 2 tablespoons cornstarch or potato starch

• 1 tablespoon ground flaxseed + 3 tablespoons water

Seasoning

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon paprika (smoked if available)

• ½ teaspoon cumin or coriander (optional)

• 2 tablespoons chopped parsley or cilantro (optional)

For cooking

• 2–3 tablespoons neutral oil

Instructions

1. Cook the potatoes

Boil the potatoes in salted water until fork-tender, about 12–15 minutes.
Drain well and allow them to steam-dry for a few minutes.

2. Prepare the flax binder

Mix ground flaxseed with water and let it sit for 5 minutes until thickened.

3. Mix the patty base

Mash the potatoes in a large bowl, leaving some texture.
Add grated carrot, onion, garlic, flax mixture, breadcrumbs, cornstarch, and all seasonings.
Mix until combined and shapeable.

If the mixture is too wet, add more breadcrumbs.
If too dry, add 1–2 tablespoons of water or plant milk.

4. Shape the patties

Form the mixture into patties about 1–1.5 cm thick.
Place them on a plate and chill for 10 minutes if time allows.

5. Cook

Pan-frying
Heat oil in a non-stick pan over medium heat.
Cook patties for 3–4 minutes per side until golden and crisp.

Baking
Preheat oven to 200°C (400°F).
Place patties on a lined tray, brush lightly with oil, and bake for 20–25 minutes, flipping halfway.

Air fryer
Cook at 190°C (375°F) for 12–15 minutes, flipping once.

Serving Suggestions

• With vegan garlic sauce or tahini

• In a burger or wrap

• With salad or steamed vegetables

• As a snack with hummus or chili sauce