Carrot, red pepper and rosemary oat patties with cashew sour cream

27 Jun 2016

This gluten-free dish is great when you like to make something that's tasty yet healthy. They also freeze very well and you can use all kind of different dips with them.

This is perfect for when you have some cooked leftover potatoes and don’t know what to do with them.

INGREDIENT:

1 onion
1 finely grated carrot
1 red pepper
150g cooked potatoes
1 1/2 cups of oats (gluten-free or normal)
1 tsp salt
1 tsp lemon juice
1 tsp extra virgin olive oil
1 tsp garlic powder/granules
Some black pepper to taste
Rosemary
Cashew sour cream (recipe here)

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METHOD:

Boil 150g of potatoes (use a denser variety as they will hold together better, like salad potatoes) until they are soft enough to mash. Finely chop an onion and a red pepper and sauté in a bit of oil.

Once the potatoes are cooked either let them cool down or cool them down with cold water. Put them into a large bowl and add the onion and pepper and all other ingredients (apart from the cashew sour cream). Mash the potatoes and mix them together with all other ingredients until you get a dough like consistency.

Form patties and fry in a pan on both sides with a bit of oil. Serve with a nice fresh salad and some dairy-free cashew sour cream (recipe here). Enjoy!