Potato, Carrot & Onion Patties w Chilli & Coriander

Potato, Carrot & Onion Patties w Chilli & Coriander
This is my type of comfort food, and quite simple and quick to make. This recipe makes 3 to 4 patties, depending on the size. I used food rings to help me make them a bit tidier than I would do without, but if you want to go for squares, don't let the rings stop you! 😉
Cuisine: vegan
Recipe type: Patties!
Serves: 1-2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ½ cup grated potato (personally, I usually don't bother with peeling)
  • ½ cup grated carrot
  • ¼ cup grated onion
  • ~80ml organic white spelt flour (or any flour you prefer)
  • salt to taste
  • ⅛ tsp chilli powder (or more if you like)
  • a small hand fresh coriander, finely chopped and some extra to serve
  • ½ tsp baking powder (try to buy aluminium free)
  • 1 clove of garlic, finely grated (or use paste)
  • water (you won't need more than ¼ cup)
  • coconut oil to fry (about 1.5 tbsp)
To do
  1. mix the grated potato, onion, garlic, optional salt, baking powder, coriander and carrot together in a bowl
  2. add the flour, mix well - let sit for a few minutes so the flour can absorb some of the moisture
  3. start adding water bit by bit till you have a thick 'batter' that sticks together (if you add too much water, add more flour)
  4. heat the oil in a skillet (medium high) and scoop the batter in the hot oil, using a food ring or without, flatten out a bit so the patties are about ½ to ¾ cm thick
  5. after a minute, turn heat down a little bit, and flip patties over when bottom side is brown - the middle will have started to become a bit drier too by then (if they aren't dry enough to flip over, leave them a bit longer)
  6. bake until brown and you're done. I served them with more fresh coriander and Tofu Mayonaise 🙂
If you make more and have left overs, they are fine to reheat the next day, or take them with you for lunch 🙂 Oh, and using the food processor to grate saves you some time 🙂


Potato & ‘Chicken’ Salad w Pesto Sauce

Potato & 'Chicken' Salad w Pesto Sauce
An easy salad to take places. Tweak amounts of ingredients as you fancy 🙂
Prepared by:
Cuisine: vegan
Recipe type: salad
Serves: 3-4
Prep time: 
Total time: 
You need
  • 4 medium potatoes
  • 6 asparagus, cut in pieces
  • ½ large capsicum, chopped
  • ½ apple, chopped
  • ½ medium onion, chopped
  • ⅓ cup aioli
  • 2 tbsp hemp seeds
  • 2 tbsp dairy free pesto
  • 1 small clove garlic, minced
  • 10 chicken style pieces, cut in 2 (I used VegiDeli Chicken Style Pieces)
To do
  1. cook and cube the potato (if you want a cold salad, do this in time so the potatoes can cool off)
  2. chop and cut all veggies
  3. mix the aioli with the pesto and garlic
  4. mix all in and you're done