Sunflower Carrot Patties

These Sunflower Carrot Patties are a wholesome and flavorful delight that’s sure to please plant-based food lovers! Packed with toasted sunflower seeds, shredded carrots, and a blend of warm spices like cumin and smoked paprika, these patties boast a nutty, smoky flavor and a tender yet crispy texture. The use of a flaxseed meal binder makes this recipe entirely vegan, while rolled oats and breadcrumbs lend structure to the mixture. Quick to prepare in under 40 minutes, these protein-rich patties are pan-fried to golden perfection and are versatile enough to be served as burger patties, on salads, or as a snack with your favorite dipping sauce. With their nutrient-dense ingredients and easy preparation, these sunflower carrot patties are a perfect addition to your Meatless Monday or any day of the week!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 1 cup Sunflower seeds
• 2 medium Carrots
• 0.5 cup Rolled oats
• 0.5 cup Breadcrumbs
• 2 tablespoons Flaxseed meal
• 5 tablespoons Water
• 2 cloves Garlic cloves
• 0.5 medium Onion
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Chopped parsley

Directions

Step 1

Begin by preparing the flaxseed mixture. In a small bowl, combine 2 tablespoons of flaxseed meal with 5 tablespoons of water. Stir and let it sit for 5-10 minutes until it thickens into a gel-like consistency.

Step 2

Meanwhile, toast the sunflower seeds in a dry skillet over medium heat for about 3-4 minutes until they are golden and fragrant. Set aside to cool slightly.

Step 3

Peel and grate the carrots using a box grater or food processor, then finely chop the onion and garlic.

Step 4

In a food processor, pulse the toasted sunflower seeds until they form a coarse meal. Be careful not to over-process; you want a bit of texture.

Step 5

To the food processor, add the grated carrots, chopped onion, garlic, oats, breadcrumbs, flaxseed mixture, parsley, ground cumin, smoked paprika, salt, and black pepper. Pulse until the mixture comes together, stopping to scrape down the sides as needed. The mixture should be sticky but moldable. If it feels too wet, add a bit more breadcrumbs.

Step 6

Form the mixture into 6 even-sized patties, roughly 1/2-inch thick.

Step 7

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Cook the patties in batches (3 at a time), frying each side for about 3-4 minutes or until golden brown and crispy.

Step 8

Remove the cooked patties and add the remaining tablespoon of olive oil to the skillet to cook the next batch.

Step 9

Serve the Sunflower Carrot Patties warm as a burger patty in a bun, on a salad, or with a side of your favorite dipping sauce.

Nutrition Facts

Serving size	(246.6g)

Amount per serving	% Daily Value*
Calories	1220.7

Total Fat 77.7g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 47.4g
Cholesterol 0mg	0%
Sodium 854.0mg	0%
Total Carbohydrate 106.9g	0%
Dietary Fiber 23.4g	0%
Total Sugars 7.9g
Protein 43.0g	0%

Vitamin D 0IU	0%
Calcium 169.2mg	0%
Iron 10.8mg	0%
Potassium 1488.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 13.2%

Carbs: 32.9%