Carrot Patties

Carrot Patties

67 Reviews 4 Pics
Haggith Nadav
Recipe by  Haggith Nadav

“These delightful carrot patties can be served either as a main dish or side. They are always a favorite.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well.
  2. Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.

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Reviews (67)

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This recipe was great! I did some modification however. I shredded the carrots with a food processor and threw in 2 garlic cloves and 1 small onion. Then I added some hemp seed, some flax seed, and some oat bran along with the breadcrumbs and flour. I increased to 5 eggs because of the extra dry ingredients. Ate it like a burger w/ mayo, tahini, mustard, sliced cukes and sprouts. Yum! My 2 year old ate almost 2 patties for lunch!



I hesitate to give this a 5 star because I changed it so much... but what I did end up with was excellent. I didn't have even a half pound of shredded carrots so subbed in some potato. I shredded 1 large potato, then rinsed it in cold water, & squeezed out the excess water. Next I took about 3 cups of shredded carrots and put them in the microwave for 30 sec bursts three or four times (until they seemed to soften some... I wanted them to be done when the potatoes were done,) stirring between each burst. Then I mixed the potato and carrot together with seasonings (salt, garlic, onion powder, salt, a dash of cayenne and black pepper.) Added 1/3 cup barely cooked finely chopped onions (again I used the microwave) and a couple of tablespoons of flour mixing well. I molded them into patties as firmly as I could and fried them in an oiled pan over medium heat(I brushed my nonstick pan with oil.) Just before I turned the patties over I put about a 1/4 tsp of butter on top of each patty, which gave them excellent flavor and kept them from burning. (No eggs and no crumbs at all.) HINT: Like hashbrowns they stick together best if you wait until the bottom is somewhat crisp before you turn them, and don't keep turning them over and over again.



As a vegetarian, I have these as a main dish over some saffron rice. A dash of curry powder gives it a nice kick, too.

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Amount Per Serving (4 total)

  • Calories
  • 236 cal
  • 12%
  • Fat
  • 12.6 g
  • 19%
  • Carbs
  • 22.5 g
  • 7%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 212 mg
  • 70%
  • Sodium
  • 489 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Cafeteria Carrot Souffle


next recipe:

Carrot Casserole