Sunflower Carrot Patties
These Sunflower Carrot Patties are a wholesome and flavorful delight that’s sure to please plant-based food lovers! Packed with toasted sunflower seeds, shredded carrots, and a blend of warm spices like cumin and smoked paprika, these patties boast a nutty, smoky flavor and a tender yet crispy texture. The use of a flaxseed meal binder makes this recipe entirely vegan, while rolled oats and breadcrumbs lend structure to the mixture. Quick to prepare in under 40 minutes, these protein-rich patties are pan-fried to golden perfection and are versatile enough to be served as burger patties, on salads, or as a snack with your favorite dipping sauce. With their nutrient-dense ingredients and easy preparation, these sunflower carrot patties are a perfect addition to your Meatless Monday or any day of the week!
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Recipe Information
Ingredients
- 1 cup Sunflower seeds
- 2 medium Carrots
- 0.5 cup Rolled oats
- 0.5 cup Breadcrumbs
- 2 tablespoons Flaxseed meal
- 5 tablespoons Water
- 2 cloves Garlic cloves
- 0.5 medium Onion
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Chopped parsley
Instructions
Begin by preparing the flaxseed mixture. In a small bowl, combine 2 tablespoons of flaxseed meal with 5 tablespoons of water. Stir and let it sit for 5-10 minutes until it thickens into a gel-like consistency.
Meanwhile, toast the sunflower seeds in a dry skillet over medium heat for about 3-4 minutes until they are golden and fragrant. Set aside to cool slightly.
Peel and grate the carrots using a box grater or food processor, then finely chop the onion and garlic.
In a food processor, pulse the toasted sunflower seeds until they form a coarse meal. Be careful not to over-process; you want a bit of texture.
To the food processor, add the grated carrots, chopped onion, garlic, oats, breadcrumbs, flaxseed mixture, parsley, ground cumin, smoked paprika, salt, and black pepper. Pulse until the mixture comes together, stopping to scrape down the sides as needed. The mixture should be sticky but moldable. If it feels too wet, add a bit more breadcrumbs.
Form the mixture into 6 even-sized patties, roughly 1/2-inch thick.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Cook the patties in batches (3 at a time), frying each side for about 3-4 minutes or until golden brown and crispy.
Remove the cooked patties and add the remaining tablespoon of olive oil to the skillet to cook the next batch.
Serve the Sunflower Carrot Patties warm as a burger patty in a bun, on a salad, or with a side of your favorite dipping sauce.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
