Carrot Patties: Now with Real Food Ingredients

When I began learning how to cook, one of the first recipes I learned to make was carrot patties. It’s on the opening  page of my own handwritten cookbook.

Yesterday, I came across a very similar recipe at Elana’s Pantry, a great blog for gluten free recipes. The picture she posted was enticing, so I decided to make my carrot patties today.

Carrot Patties

Her recipe is pretty much the same as my old one, only she uses green onions and I use garlic. Today I used both. As I prepared the carrot patties, I realised that each and every ingredient that went into them is a little better than the ingredients I used to use.

carrots               -- >            organic carrots

green onions       -- >             organic green onions

eggs                  -- >             pastured eggs (or this time just organic eggs)

regular salt         -- >             sea salt

white flour          -- >             coconut flour

black pepper       -- >             freshly ground black pepper

frozen garlic        -- >             fresh garlic

soybean oil         -- >             coconut oil

Each difference might seem inconsequential. Nothing would happen to anyone if I used regular salt instead of sea salt in the carrot patties. But all of the changes together over months and years make a significant difference indeed.

Shared with the Healthy Home Economist, SS & GF,  Gluten Free Homemaker , Make ahead Meals for Busy Moms , The Prairie Homestead.comand Alternative Health and Nutrition.

carrot, carrot patties, vegetables, vegetable patties