Vegetable patties with carrots and cumin

Serves : 4 people

Preparation : 20 minutes

Cooking : 15 minutes

Ingredients

17.6 oz of carrots
2.8 oz of flour
1 onion
1 pod of garlic
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 tbsp of chia seeds
6.8 fl oz of oat milk or hazelnut
salt, pepper
frying oil or olive oil

Kitchen utensils
kitchen grater
vegetable brush
cut-resistant glove Optional, but it will save you some trouble with the grater
chef's knife
pastry ring or…
cookie cutter

Instructions

In a bowl, mix the chia seeds with the oat milk.
Let it sit 10 minutes at room temperature.

Meanwhile, scrub and rinse the carrots (no need to peel them—their skin is full of vitamins).
Grate them finely.

Peel and remove the roots from the onion and garlic, then chop them finely.

Add the carrots, onion, and garlic to the bowl with the chia seeds.
Add the cumin, cilantro, and flour, and mix until you have a smooth batter.

Using a cookie cutter (or your palms), shape the dough into rounds about 5–7 cm in diameter and less than 1 cm thick.

Heat a drizzle of oil in a skillet.
Cook the patties over medium-high heat for 5 minutes on each side.

Place the patties on paper towels and serve them piping hot.