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These carrot hash browns are a fun, colourful twist on the classic potato patties, made with grated carrots instead of potatoes. And because they’re baked, not fried, they’re healthier too!
Hash browns are fried veggie patties traditionally prepared with only shredded potatoes which stick together thanks to their high starch content.
Some hash brown recipes, though, also include flour and eggs. The ingredients are worked into a dough, packed into a potato pancake, and fried — similar to an American corn fritter.
Our carrot hash recipe is a cross between these two versions: grated carrots alone don’t have enough starch to hold together into a patty, so we mixed them with just a little “fritter dough”.
And our dough has no eggs, just wholemeal flour and plant-based silken tofu. Plus, a good dose of spices like curry powder and cumin for colour and flavour!
So, simply combine all together, shape the vegan carrot patties on a tray with the help of a cookie cutter or pochette ring and bake.
Baking the carrot hash browns instead of frying helps you cut down on fats and save time and effort. Another way you can make crispy yet low-fat hash browns is by cooking the veggie patties in an air fryer!
These carrot hash browns are crispy outside and a little spongy inside, taste slightly sweet from the caramelised carrots and burst with spiced curry notes. Delicious!
And super healthy, too: one carrot hash comes with just 30 calories and 1.2 grams of fat! So, gather the ingredients, and let’s make these carrot fritters together.
And if you’re looking for more recipes that use grated carrots, check out this carrot avocado coleslaw, carrot oat balls, and carrot sesame casserole!
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