Carrot Cutlets with Sunflower Seeds
Carrot cutlets with sunflower seeds are a simple, plant-based dish full of flavor and nutrients. The sweetness of carrots perfectly combines with the delicate crunch of roasted sunflower seeds, creating light, yet filling cutlets. They are great as lunch, dinner or an addition to a salad. They taste great both hot and cold – also perfect for a lunchbox!
INGREDIENTS:
- 1.2 kg carrots
- 2 cups sunflower seeds
- 2 tablespoons ground flaxseed + 3 tablespoons hot water (or an egg)
- chopped fresh wild garlic (a few leaves), or a teaspoon of dried (or a small bunch of chives or 1/2 finely chopped red onion)
- salt, pepper (literally a pinch)
INSTRUCTION:
Peel and grate the carrots (most of them on a large grater and about 1/4 on a small one).
Grind the sunflower seeds in a mill and add them to the grated carrots.
Add the ground flaxseed mixed with water, chopped wild garlic and salt gently.
Mix everything thoroughly and firmly (they will release the juice slightly and stick together more easily) and leave for a few minutes to bind the mass.
Preheat the oven to 200-220 degrees.
Place the cutlets formed into compact balls on baking paper and gently flatten them with your hand.
Bake for about 20-25 minutes
Best with sauce (I used 100-150 g of lactose-free feta cheese ground with 400 ml of coconut yoghurt + fresh dill)
Enyoj!!
