Mashed Potato and Carrot Patties

This is a super-fun way to make the most of the tons of crispy, gorgeous, deeply-orange organic carrots in our bags at the moment – this recipe is easily doubled or tripled and the patties do well in the freezer (uncooked) ready for dinner at a moment’s notice.

We’ve used a handful of fennel fronds for a fun flavour twist, but the patties definitely benefit from whatever herb you have around the house – parsley is a must, basil or oregano is excellent in summer, a hint of tarragon or fresh thyme won’t lead you astray.

The mixture is very soft, so needs a light hand when shaping, and if you’re worried about them breaking up as you fry, make them ahead and firm them up in the fridge for an hour or two before frying. Or if you’re pressed for time, feel free to add scoops of the mixture to the hot pan and fry just like a fritter or pancake.

They also do very well in the oven – 200C on a greased tray for about 20 minutes each side should do it.

Enjoy!

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Mashed Potato and Carrot Patties

A great way to use up all the delicous carrots in the bags at the moment.

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Prep Time

10 minutes

Cook Time

30 minutes

Servings

servings MetricUS Imperial

Ingredients

• 4 large organic carrots peeled and sliced
• 1 kilo organic potatoes peeled and chopped into chunks
• 2 tablespoons organic butter
• 1/2 cup organic milk
• 1/2 cup organic plain flour
• 1 large organic egg
• 1 handful organic fennel fronds, chopped (optional)
• 1 handful organic parsley chopped
• 1 teaspoon salt
• 1 teaspoon pepper

Prep Time 10 minutes Cook Time 30 minutes Servings servings MetricUS Imperial Ingredients 4 large organic carrots peeled and sliced 1 kilo organic potatoes peeled and chopped into chunks 2 tablespoons organic butter 1/2 cup organic milk 1/2 cup organic plain flour 1 large organic egg 1 handful organic fennel fronds, chopped (optional) 1 handful organic parsley chopped 1 teaspoon salt 1 teaspoon pepper

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Instructions

1. Place the carrots and potatoes in a pan with water to just cover. Add salt.
2. Bring to the boil over high heat and then leave to simmer 20 minutes until the potatoes and carrot are soft.
3. Drain the potatoes and carrots, and add the butter and milk. Mash until semi-smooth, some lumps are ok.
4. Add the chopped fennel fronds, the chopped parsley, salt, and pepper and check the seasoning.
5. Add the flour and stir until the mixture thickens slightly. It should still be fairly soft but hold together if you pick it up. Form big spoonfuls of it into patty-shapes with your hands.
6. In a large frying pan, heat some oil over medium-high heat. Add the patties and fry, turning gently half way, until each side is golden and the patties are cooked through.