Carrot and sun-dried tomato oat patties with a tahini herb dip

This is the second video I made at the Mornflake Mill kitchen for their Oat Project. This time I made carrot oat patties with a herb tahini dip. So delicious and super simple as you can see. The challenge was to use oats as the main ingredients in their recipe and the result tasted amazing and is full of protein and flavour. And they are healthy too!


I was great working with with Mornflake. The shoot was lots of fun and they are as passionate about oats as I am about cooking, so we were an ideal match. If you want to find out more about them, check out their website here:


For more delicious vegan recipe ideas, check out my other videos on my youtube channel and subscribe here:


Carrot and sun-dried tomato oat patties with a tahini herb dip


Ta dah! The final result!  Super easy and you can get all ingredients in your local supermarket! It was a hit even with the film crew! ;-)


The kitchen is my favourite place to be


This is me in my element! Cooking up an oat storm!


Sizzling in the pan


Let these oat patties sizzle in the pan until the are golden brown and slightly caramelised. Be careful not to overcook them. Best to cook them on medium heat.


Phil from Exceedinglyvegan

Never Miss
a vegan

Sign up to my newsletter now

and receive exclusive recipes and my latest vegan dishes and news.

Sign up
Vegan recipes

INGREDIENTS (2 portions):


Carrot sun-dried tomato oat patties ingredients:

  • 2 cups of rolled oats
  • A few sun-dried tomatoes (8)
  • 3 large carrots
  •  1 handful of fresh thyme
  • 1 tbsp lemon juice
  •  3/4 - 1tsp salt
  • 1 1/2 tsp minced garlic
  • 1 tsp onion powder
  • Black pepper to taste

Tahini herb dip ingredients:

  • 1 cup of water
  • 2 – 2 1/2 tbsp heaped tbsp tahini
  • 2 - 3 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp mixed herbs
  • Cracked black pepper to taste

Make cooking easier with my ingredient converter: Click to open

Liquid Converter
Weight Converter
Temperature Converter



Add 2 cups or rolled oats into a food processor.
Process until you get a coarse flour (you can even use a blender for this, just shake the blender cup a few times to make sure you get a consistent mix).

Transfer the flour into a large bowl.


Then add the sun-dried tomatoes into the food processor and process them as well until they are a bit mashed. Add these to the large bowl too.


Peel 3 large carrots and then grate them. Add these to the large bowl as well. Also add the fresh thyme and all other patties ingredients to the bowl.


Now it’s time to get your hands dirty (as long as you have washed them before):


Mix and knead everything in the large bowl together until you get a nice doughey mixture.

Then create medium sized patties with your hands.


Add a generous amount of oil into a non-stick pan and then cook the patties on both sides until they are nicely browned.


Take them out and place them on a plate lined with kitchen paper to absorb excess oil.


To make the delicious tahini herb dip add all dip ingredients into a soup-sized bowl and mix together until you get a nice and deliciously smooth sauce. Add cracked black pepper to taste.


Dunk the carrot oat patties into the tahini herb dip and enjoy!


And if you like this recipe check out my courgette oat patties recipe here.


Loading Conversation