Carrot and curry patties


Carrot and curry patties

A very simple idea that can be served as a side or as a vegetarian burger

If you prefer a vegan option, just substitute the egg for boiled potato

A friend asked the other day for carrots recipes as she got too many from her Fruit and Vegetable delivery. Serendipity, I had a lot too and was planning to write about it. I will write more blog posts with other carrot recipes but I wanted to share this one as it was a kind of experiment that worked very well. My husband and I really enjoyed these carrot patties for dinner last week!

This recipe works very well as a side for a main course, fish or meat. Also, it´s a nice carrot burger meal if you put it in a bun with some pickles and the mayonnaise.

This recipe is part of the “Use Your Pantry” series during the lockdown due to the COVID-19 crisis. The ingredients in these recipes are simple, so the techniques, as the idea is to make the most of we have in our fridge to avoid going out. Also, it makes easier for everybody to try them as no everybody may have “fancy” ingredients.


– 600 g carrots 🥕

– 1 egg 🥚

– 50 g bread crumbs 🍞

– 1 teaspoon Curry powder

– 1 teaspoon Turmeric

– A pinch of salt 🧂

– Mayonnaise

– Sunflower oil


  • Peel the carrots and cut in chunks. Boil them until soft

  • Smash the carrots and let them drain as they have a lot of water. You can use a muslin or cheesecloth to drain them.

  • In a bowl, put the mashed carrots and season with salt, curry powder, and turmeric. Mix well. Add the egg and the breadcrumbs and mix until you get a consistent texture, moist and manageable.

  • Let the mixture cool down and set in the fridge for a couple of hours. You can keep it in the fridge until you are going to have dinner.

  • Take the mixture from the fridge. Prepare a frying pan with sunflower oil and heat in medium heat.

  • Cover the bottom of a deep plate with sesame seeds.

  • Make a patty with the mixture. If you don´t have gloves, rub the palm of your hands with a bit of oil and take a handful of the mixture. Shape it until is round and flat. Repeat until you use all the mixture. I made 6 with those quantities.

  • Transfer each patty to the plate with sesame seeds and coat well.

  • When the oil is warm, fry the patties in a medium-low heat so the sesame seeds don´t burn. Flip them over to fry the other side. When they are golden, take out and put in a plate with kitchen paper to absorb the remaining oil.

You can serve with mayo with turmeric or a chili sauce.

For a carrot vegan burger, I suggest you substitute the egg for a boiled potato so you will get a moist texture. Check the consistency as with the potato maybe you will not need the breadcrumbs.



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