Potato Patties with ginger, garlic and carrot

Spicy, oil- and gluten free

Stumbled upon this Medical Medium Recipe on Carrot Zucchini Potato Patties on Instagram the other day and immediately felt inspired to make something similar. I didn't have any zucchini, but had some leftover juice pulp with carrots, ginger and garlic (I make the Medical Medium Turmeric Ginger shot and add carrots. Recipe saved in my highlight "Healing foods" on Instagram) that I wanted to use. And like that a new recipe was born, or at leas the idea. I had to get it out of my head and started making the batter right away.

I steamed some potatoes, mashed them and mixed the mash with the pulp, one large onion, curry powder, salt and pepper. So simple and delicious! The taste reminds me of Indian food, which I love. If you haven't noticed yet, I like putting curry, cinnamon or turmeric in almost everything. Can't stop, Won't stop, haha. Here is everything you need for the patties and some extra details:

• 1 kg potatoes

• 1 big white onion

• The pulp (leftovers from juice) from 4-5 carrots, 2 cloves of garlic and 2 cm ginger (you can also steam the same amount of whole carrots and finely chop garlic and ginger)

• 3 spsk curry powder

• Salt

• Pepper

Steam the potatoes until soft and mash. Finely chop the onion and add to a large bowl before adding the pulp (carrots, ginger and garlic), curry powder and the mash. Mix, season to taste, and line a baking tray before forming the patties. Bake at 180 degrees Celsius for 1 hour (flip them along the way, if they look too dark). They should be soft on the inside, but with a harder and slightly crunchy "shell".

Serve with some Parsley Avocado Dressing, Avocado Pea Pureé (recipe on my Instagram), homemade oil and sugar free ketchup or make up your own dip/ dressing. The potato patties are too a great side or addition to an arugula spinach salad with tomato, cucumber and lime juice.

Bon appétit and happy Saturday - spread the love!

- Nikoline