Carrot patties

Ingredients for 4 servings:

• 500 g carrot(s)
• 200 g potatoes, waxy
• 2 m.-large egg whites
• 1 tbsp, ground locust bean gum
• 1 tbsp, leveled tomato paste
• Salt
• basil
• oregano

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Healthy, easy and low in calories!

Finely grate the carrots and potatoes, then puree about half of the mixture with a hand blender. Squeeze the entire mixture through a cheesecloth or coffee filter as thoroughly as possible to remove most of the liquid. The mixture should now have a fairly dry consistency. Add the egg whites, locust bean gum, and more or less tomato paste (depending on taste), and mix everything thoroughly with a spoon. The mixture should now be quite firm, so you can easily form balls with your hands. If it’s too runny, simply add a little more locust bean gum. Season with salt and spices. I like to use Italian herbs like oregano and basil, but other spices are also fine. Form the mixture into four equal-sized balls. Shape each ball into a 1 cm thick patty and fry evenly on both sides in a non-stick pan for about five minutes. For a non-stick pan, I recommend adding about a tablespoon of olive oil. The patties taste great with herb curd, yogurt dip, or salsa. They can also be eaten in a bun like vegetarian meatballs. Tip: If you fry them in a non-stick pan without oil, one patty has about 80-90 kcal. If you prefer, you can simply use a whole egg instead of two egg whites and regular flour or mashed potato powder instead of locust bean gum; the nutritional value will increase accordingly.