Carrot Pakora Style Veggie Patties with a Mint Cilantro Yogurt Sauce

One of the challenges that many of us face is trying to feed a group of friends with a diverse set of eating requirements. For example we recently celebrated a friends 40th who is a celiac and dairy intolerant. Everyone bringing a dish had to accommodate those two restrictions. If I had been concerned with all attending guests, as I would if I was hosting a dinner party, I would have had to take into account paleos, vegans, those with nut allergies and of course the two restrictions listed above that are so very common.

It can be very challenging. Some people don’t bother accommodating anyone. The thought being, if you are coming over to my house for dinner, you eat what I put on the table. I can see my mother being along that type of thinking.  I however want them to come over. If I continuously put food on the table that they couldn’t eat, how long do you think it would take for them to no longer accept my invite? Not long I would imagine.

There is always an up side to every challenge. These type of restrictions force me to seek alternatives and allow me to have a lot of fun in the kitchen creating new household favorites. My sister shared a recipe for carrot fritters almost a decade ago and it has made it’s way into my hand written cookbook of favorites (To make that recipe omit the items highlighted in blue). It’s amazing I haven’t shared it before now. We enjoy it for dinner along with a moroccan style pilaf or with a fresh green salad. The best part about this recipe is that it’s easy and satisfies all the dietary restrictions that my family and friends have. They disappear quickly and are enjoyed by meat loving, gluten eating, dairy fans like myself and my husband. Everyone wins!

Today I decided to make them for lunch and turn them into an Indian style veggie pattie. Eat them alone, along side a salad or pilaf, or put it in a pita.

Carrot Pakora Style Veggie Patties with a Mint Cilantro Yogurt Sauce

  • 2 cups grated carrots
    1/2 cup chopped cilantro
    5 green onions sliced
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of sunflower seeds
  • 2 Tbsp sesame seeds
  • 1 cup of rolled oats (gluten free by Bob Mill’s if necessary)
  • 1/2 cup of pea flour (chickpea flour works too)
    1/2 tsp masala spice (or curry powder)
    1/2 tsp cumin
    1/2 tsp turmeric
    1 tsp salt
  • 1 egg beaten (or 1 flax egg for vegans)
    1/2 cup club soda

In a large bowl add the carrots, cilantro, green onions, seeds and oats.

In a separate bowl combine flour and spices. Add the flour mixture to the carrot mixture and blend until combined. Add 1 beaten egg. Mix again. Add the club soda and stir until combined.

The consistency should be more like that of a very thick batter than something you would use your hands to form a patty.

Carrot Pakora style patties with loads of seeds

To pan fry: Heat a large frying pan over medium high heat. Add 1 Tbsp of coconut butter or an oil of your choice. Scoop a 1/4 cup of the mixture into the pan and flatten with a fork to form a circular shape. Cook the patty for 5 minutes per side.

Mint Cilantro Yogurt Sauce

  • 1/2 cup greek style yogurt
    juice of 1 lime
    1/2 cup chopped fresh cilantro
    1/2 cup chopped fresh mint
    1/2 tsp salt (to taste)
    1 tsp honey (to taste)

Combine all the ingredients. Mix well and adjust honey and salt to taste.

I’m sharing this with A Little Bit of Spain In Iowa, Designs by Gollum, GirliChef and the Nourishing Gourmet.

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3 Responses to Carrot Pakora Style Veggie Patties with a Mint Cilantro Yogurt Sauce

  1. Suzanne June 7, 2013 at 11:09 pm #

    This is the second time I’ve made these. So good! I substituted the pea flour for brown rice flour, added 2 eggs instead of 1, no curry because there isn’t any in the house, using regular water, and am frying in evoo. Works!

    • beyondthepeel June 9, 2013 at 11:17 pm #

      That’s great Suzanne. Love your version. Thanks for the info on making substitutions.


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