Sunflower Carrot Patties

Total Time
Prep 30 mins
Cook 10 mins

Kids usually love these nutritious patties, especially if you make them miniature sized. We usually eat them as a vegetarian main dish with my spinach stuffed potatoes and a green vegetable. I enjoy any leftovers in a sandwich the next day with lettuce and tomato on whole wheat bread.

Ingredients Nutrition


  1. Combine all ingredients and mix well.
  2. Chill for 1 hour if possible.
  3. Heat a griddle or large skillet, non-stick preferably, over medium heat.
  4. Add olive oil.
  5. Using a 1/4 cup measure, spoon mixture into the hot oil in the skillet, flattening into about a 1/2 inch thick patty shape.
  6. Cook for about 4 minutes on each side.
  7. Be careful not to have the heat too high or the sweet carrots will brown too fast.
Most Helpful

This is 5 star plus! Excellent flavor. I used pumkin seeds (had them at home) and they were wonderful. Nice crunch to the patties. However do as the recipe suggests watch them very carefully or they will burn - I just caught mine in time. I was dubious when I mixed the ingredients and wondered how they would hang together - they are perfect , they look a bit loose on the pan when you first drop them but the egg firms them up to a nice texture, THANK-YOU Geema

Bergy February 03, 2003

These really were tasty. I left out the sunflower seeds, they are not my favorite, and they were still terrific. I had a little trouble with them staying together, but even the bits were good.

molly pruitt March 31, 2003

I was a bit skeptical of this at first but,I was soooo wrong !!! These little patties are WONDERFUL!I thought maybe 1 grated onion would be too much,NOT SO. These were crunchy,nutty,slightly sweet and just the right amount of onion too.I would give these more than 5 stars if it were possible.Thanks for a recipe I will make often!!!

Theresa P March 28, 2003