Sad but true: I’ve been significantly less inspired to cook creatively now that I am living alone. This doesn’t mean that I am eating poorly- I am actually eating quite well- but I eat the same things all the time now! Tight scheduling and an even tighter budget means that I am making the most of all my foods, recycling staple grains and veggies into two or three similar meals throughout the week (sometimes even twice in the same day- kale is so very versatile!). This makes food blogging nearly impossible– I’ve already written multiple times about my favorite single girl meals like cozy comfort foods and just-for-one noodle dishes. But inspiration does strike, and this past weekend it came in the form of Carrot-Quinoa Fritters.
The inspiration for these hearty little treats came from a few places: last week my coworker made some deliciously whole-grain (vegan) Vegetable & Quinoa Patties for her cooking class (recipe will be posted soon!), which reminded me about Smitten Kitchen’s Zucchini Fritters that I had made a few months ago. Both patties/fritters were so easy and amazingly addictive! I’ve also been totally addicted to different versions of this crazy good yogurt-tahini sauce after making it last week to impress a handsome dinner guest.
For my cozy (solo) Saturday night dinner I cooked up some brown rice, steamed some kale, mixed in some black beans, and served them alongside these yummy fritters and an adapted version of the tahini-yogurt dip. I really want to do a vegan version of these fritters, so do stay tuned, my egg-free friends!
1 organic egg
a few generous pinches of salt and pepper
1 tsp caraway seeds
1½- 2 cups shredded carrots
½ cup cooked quinoa
½ cup whole wheat pastry flour (or all-purpose)
- Whisk the egg in a large bowl. Toss in salt, pepper, caraway, and whisk again to combine. Add carrots and quinoa and stir to coat. Sprinkle in flour (you may need less than 1/2 cup) until mixture will stick together in 2-inch patties, though there may be a few loose carrot shreds. Make all patties before proceeding.
- Heat up a few tablespoons of oil in a cast iron pan (my favorite oil is Rice Bran Oil, which can stand the high heat of cast iron on gas stoves). Add a few patties to the pan, and flatten slightly with the spatula. Do not crowd pan. Cook until both sides are nicely browned, then layer on a plate with paper towel to absorb some of the oil.
- Serve alongside the dipping sauce, or just eat them straight off the plate. These will keep for a few days in the fridge.
Yield: about 10-12 fritters, or 2-3 servings
Zesty Yogurt & Tahini Sauce
(inspired by 101 Cookbooks; her version with cumin and coriander is fabulous too!)
a few tablespoons plain yogurt
a few tablespoons tahini
1 tablespoon olive oil
1-2 tablespoons fresh lemon juice
1 heaping tablespoon lemon zest
2 tsp fresh or dried dill
a few drops of honey
pinch each salt and pepper
water to taste
- Whisk all ingredients together until sauce is smooth and creamy, adding water to achieve the perfect texture. Taste for sweet/sour/salty flavors, adding more of any ingredient until it’s perfect!
- I’ve also used this sauce on kale salad, noodles, and on rice! Make a quadruple batch and love it all week long.