Carrot patties for duckweed

Usually the best meals out there are cheap and made with ingredients found at home. The same story is with these delicious carrot cutlets. I had a can of beans, a couple of carrots and some flour. Add some seasoning and you have a pile of these crispy cutlets! And of course you can always change the herbs and spices in this recipe to meet your taste.

Since I get frequently asked by how to cook proper vegan patties and cutlets, you will find a small memo in the end of the recipe. Happy cooking!

13 – 15 medium cutlets

Preparation time:

30 minutes.

  • 2 large carrots (about 2 cups grated carrots)
  • 14 oz / 400 g canned beans (I used white beans)
  • 1 onion
  • 3/4 tsp dried rosemary
  • 3/4 tsp dried thyme
  • 1/2 tsp ground cumin
  • 1/2 tsp curry powder
  • 1 tsp salt
  • 1/2 cup / 80 g whole wheat flour or oat flour
  • oil for frying (I use sunflower oil)

Wash the carrots (no need to peel) and grate them with a bigger grater. Add drained and rinsed beans, finely chopped onion and all the herbs and spices. Massage and pinch with your hands, until the beans are crushed and all the ingredients are mixed. Add the flour and massage a little bit more. Heat up some oil on a pan. Form the cutlets and cook on both sides until crispy. Serve on a sandwich, in a burger or with pasta, rice, mashed potatoes or buckwheat for example.

Some tips for making the perfect vegan cutlets:

  • the oil on the pan has to be properly hot (and use plenty!) before you start cooking the cutlets
  • the cutlet has to be fully cooked and crispy on one side before you start flipping it over
  • use a thin pan spade or spatula to flip the cutlets over
  • if the cutlets don’t want to stick together, add more flour or breadcrumbs
  • when the cutlets are cooked, don’t stack them on each other, since they tend to get mushy that way
  • a basic vegan cutlet/patty recipe: a binder (canned beans, boiled legumes, some porridge or flax egg) + seasoning + vegetable chunks or grated vegetables + some flour or breadcrumbs
  • I love my cutlets pan-fried, but you can also bake them in the oven. If you want, you can sprinkle them with a little bit of oil before baking.
Cutlet dough before frying
Cutlets served with pasta and sunflower seed-orange sauce

  • 1 1/2 cups grated carrot (3 carrots)
  • 3/4 cup finely chopped celery (2 stalks)
  • 1/2 cup grated onion (1 onion), squeezed of juice in cheesecloth or paper towel
  • 1/4 cup bread crumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup picked fresh chervil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup plain nonfat yogurt, drained
  • Nonstick cooking spray


  1. 1. Combine the carrot, celery, onion, bread crumbs, eggs, chervil, salt, and pepper in a medium bowl. Press about 1 1/2 tablespoons mixture between hands to form sixteen 2-inch patties, and place on a tray.

  2. 2. Place a large nonstick skillet over medium-low heat. Coat with nonstick cooking spray. Place 8 patties in the skillet, and cook until golden brown, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with remaining patties. Serve each with a dollop of drained yogurt.

This was my first go-around with Chayote…they can come with thorns and without. I found these (con espinas ~ with thorns) at a local Hispanic market and I just couldn’t resist. With that said, it took my daughter and I forever to get two of them in a bag. It was like picking up tiny porcupines ~ OUCH! Next time I will buy the smooth chayote for sure! I know I’ve said it before, but I have to repeat myself. Venture out to these specialty grocery stores in your area…you will be introduced to so many new foods to try and it’s all about adventures in the kitchen!

If you have never used chayote, they are a perfect sub in any recipe that calls for zucchini or summer squash. With that said, if you can’t find chayote for this recipe, just use zucchini or summer squash!

Also, I have to note that I’m loving my favorite new product…Otto’s Cassava Flour. I have made variations of these patties before but used coconut flour. Everyone else in the house loves the patties, but my youngest daughter can detect the coconut flavor and won’t eat them….but she ate these right up! (thank you Lawd!)

Other recipes you may enjoy from Cavegirl Cuisine:

Crab and Bacon Baked FrittersSouthern Squash CasseroleSpicy Summer Squash Soup

Chayote and Carrot Patties

  • 1 16-oz can of garbanzo beans with liquid
  • 2 tbsp tahini (sesame butter)
  • 1½ c finely-grated carrots
  • 3 tbsp whole wheat flour
  • ½ c finely-chopped onion or 2 tbsp onion flakes
  • 1 t. minced fresh garlic or ½ tsp garlic granules
  • 1 tbsp dill seed
  • ½ tsp salt

Blend garbanzos and tahini in blender/ food processor until smooth. Transfer mixture to a medium bowl.

Add the remaining ingredients and mix well. Spray a grill or frying pan with non-stick spray. With a one-third-cup ice cream scoop, drop portions of the mixture onto a medium-hot pan.

Press each mound with a fork to flatten into a patty. Pull in any straggling grated carrot bits to straighten the edges.

Cover and fry over medium-low heat until lightly browned underneath. Flip patties with a turner.

Cover the pan and brown on the other side. Serve hot.

Add vegetables and/or salad for a complete meal.

Yield: makes about 8 patties.

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