LUNCH IN A HURRY: CARROT AND COURGETTE PATTIES
In a second extract from Natasha Corrett’s cookbook Honestly Healthy for Life: Healthy Alternatives for Everyday Eating, the alkaline-food lover shares one of her favourite recipes, Carrot and Courgette Patties
‘These are one of the simplest crowd pleasers tomake, so much so that my friends actually request them now when they come for dinner. In my experience, kids love to eat them and help make them, especially squeezing the mixture into patties. It’s time to get your hands mucky!’
Print Carrot and courgette patties Serves 5
2 tbsp sunflower oil, plus 3–4 tbsp for frying
2 tbsp fennel seeds
4 large carrots, grated
1 courgette (zucchini), grated
4 spring onions (scallions), chopped
30g (1.oz) coriander (cilantro), finely chopped
finely grated zest and juice of 1 lemon
100g (3.oz) halloumi, grated
1 clove garlic, crushed
20g (.oz) red onion, grated
40g (1.oz/. cup) rice flour
1 egg white
Heat 2 tablespoons of oil in a pan on a low heat and add the fennel seeds. Sauté for 3 minutes then take off the heat and set aside. In a bowl, mix the remaining ingredients together along with the fennel seed oil. Preheat the oven to 170°C/325°F/gas mark 3 and you’ll need a baking tray (cookie sheet).
Take a handful of the mixture and squeeze out the moisture to make a small patty; it should fit in the palm of your hand. You’ll probably be able to cook three or four patties at a time. For each batch, heat 1 tablespoon of oil in a frying pan over a medium heat. Sear each patty till golden on each side. Then bake on the tray in a preheated oven for 15 minutes.
To make the dressing, simply mix all the ingredients together. Remove the patties from the oven and serve three patties on a bed of rocket (arugula) with the lime dressing drizzled over the top.