Carrot Patties with Radishes
The carrot patties with radishes from Spoonsparrow are always delicious.
Ingredients
- 500 g mostly waxy potatoes
- 500 g carrots
- 1 egg
- 1 tbsp flour
- Salt
- nutmeg
- 4 tbsp rapeseed oil (for frying)
- 4 slices whole‑grain bread
- 80 g cream cheese (12% fat)
- a handful arugula
- 8 radishes (sliced)
Instructions
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1.
Peel the potatoes and carrots, then grate them from coarse to fine. Wrap the grated vegetables in a damp kitchen towel and squeeze out excess moisture. Let some vegetable juice sit, then drain so that the released starch remains at the bottom of the bowl. Mix the vegetables with the egg and flour, seasoning with salt and nutmeg.
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2.
Form small mounds of the mixture and place them in a non‑stick pan over hot rapeseed oil. Flatten each mound and fry for 2–3 minutes until golden brown on one side. Flip and cook another 2–3 minutes until fully browned. Repeat to make about 12 patties.
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3.
Drain the patties on paper towels and keep warm in an oven at 80 °C if desired.
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4.
To serve, spread cream cheese on each bread slice and cut into thirds. Arrange arugula on top of the bread, place a patty on each, and garnish with radish slices.
