Aug 012014

Makes eight 85 gram patties


200g grated carrots, from 2 medium carrots
200g rolled barley, or other rolled grain (oats, spelt, rice, etc) or a mix
1 small shallot, grated or finely chopped
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon sesame seeds
3½ teaspoon ground flax seeds (from 2 teaspoons whole seeds)
3 teaspoons of grated hard cheese
olive oil
fresh chervil or cilantro
hot sauce


Combine all ingredients from carrots to cheese in a medium mixing bowl. Add 240ml (1 cup) water and stir well. Cover and let stand for at least 1 hour or overnight (refrigerate if you let it stand for more than an hour). The mixture will gradually become more cohesive; the longer it rests, the easier it will be to shape.

Pour a bit of oil in a skillet and place over medium heat. Divide the mixture into eight equal portions (if you want to be really exact, each should weigh 85 grams). Wet your hands lightly, scoop out a portion, and shape it into a patty between the palms of your hands. You can make the patties thicker or thinner depending on your preference.

Repeat with as many portions as you want to cook. Transfer the patties to the hot skillet and cook for 3 minutes on each side, or until golden.

Serve immediately, with a sprig of chervil and a dash of hot sauce. The raw mixture will keeps for about 2 days in the fridge, tightly covered.


Olivia Wykes


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