Carrot and Beet Cakes with Avocado Mash

When you live in a place like Arizona you don’t always look forward to summer.  The summers around here can get really hot which means more time spent inside during the heat of the day and very little can survive in my garden.  On the flip side one great reason I still love living here despite the brutal summers is that the rest of the year is pretty fantastic.  I can grow vegetables and herbs in my garden almost 9 months out of the year.  They perfect fit for a foodie like me that so appreciates healthy and nutritious foods without breaking the bank.  Right now I have a lot of beets and carrots ready for the picking so I had to put them to good use.  This recipe was born out of the need to use my homegrown produce.

Gardening is great inspiration.  I have made zucchini fritters and fig pinwheel cookies all from foods I have grown right in my own backyard.  How cool is that?  If only I could grow coconuts in my yard I would be golden.  I swear I would live on a farm if I could (or my husband would be on board with it).  What would you love to have growing in your yard?

These carrot and beet cakes are delicious on their own but they needed a little something to take them over the top and make them more complete.  So I added the one ingredient I top just about everything I eat with…creamy avocado.  I probably don’t need to tell you that they are full of healthy fats, fiber, and antioxidants.  I think avocado could make cardboard taste amazing, although I don’t recommend testing that theory.

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Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 9 -12

Author Sara

Ingredients

• 1 1/2 cup shredded carrots about 4 carrots
• 1 1/2 cup shredded beets about 3 small beets- any color
• 1 small yellow onion peeled and finely diced
• 1/4 cup tapioca starch any flour or starch should work
• 1/2 tablespoon salt
• 2 pasture eggs
• coconut oil for cooking
• 1 avocado mashed
• 1 lemon
• pinch salt
• parsley to garnish optional

Instructions

1. Preheat the oven to 200 degrees F.
2. In a large bowl mix together the carrots, beets, onion, flour, salt, and eggs until well combined.
3. In a large saute pan over medium-low heat up 1 tablespoon coconut oil.
4. Form shredded vegetable mixture into 2 inch patties lightly squeezing any water out if needed.
5. Drop the patties into the oil, cooking 4 patties at once.
6. Cook on the first side until golden brown, about 3-5 minutes.
7. Flip and cook an additional 3-5 minutes.
8. Put cooked patties on a sheet pan and keep warm in the oven while you repeat the cooking process until all patties are cooked. Adding more coconut oil to the pan as needed.
9. In a small bowl add the avocado mash, salt, and squeeze of lemon mixing to combined.
10. Serve the vegetable patties warm, top with avocado mash, sprinkle with chopped parsley, and squeeze more lemon if desired.
11. Store leftovers in an airtight container in the fridge for up to 5 days.

Recipe Notes

*choose organic ingredients when possible.