This recipe came together somewhat haphazardly – adding ingredients as I went to get the right consistency and taking a chance on the combination of flavours. It works nicely, but you could substitute any of the fresh or dried herbs for a different taste, or even the veggies too (I was thinking of courgette, or squash) – you might just need to adjust the cornmeal and breadcrumbs accordingly to get the right consistency so that the patties stick together in the frying pan!
Ingredients (makes approx 12 patties)
8 medium carrots (around 600g in total weight)
1 small red onion
1 tbsp fine cornmeal (fine ground polenta)
Large bunch of broad-leaf parsley, finely chopped
2 tbsp sesame seeds
1 tsp cumin seeds
1 tsp salt
1 pack of feta cheese, crumbled
Coarse grate the carrot and the onion – infinitely quicker if you have a magimix or other food processor grating function!
Mix in the other ingredients and work together with your hands until you have a consistency that will stick together if formed into patties.
Use your hands to scoop out and form patties around 6cm across. You should be able to make around 12. Cool in the fridge for at least an hour but you can keep them over night if you need to.
Heat a tbsp of olive oil in a large frying pan, and cook the patties on a medium heat for about 6 minutes. Flip over and cook for the same amount of time on the other side. They should be golden but not burning (if so turn the heat down – you want the inside to cook as well!).
Serve with a nice dollop of greek yoghurt, some chutney and some salad. Fried portabello mushrooms go really well too!