Sunflower Carrot Patties

READY IN: 40mins
Recipe by Geema

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.

Top Review by Bergy

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

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.

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