Makes 8 Patties, Serve 4
1 egg, whisked
2 large carrots, shredded
1 spaghetti squash
¼ cup coconut flour
1 small onion, shredded
Pinch of nutmeg (or to taste)
Sea salt & pepper, to taste
Coconut oil, for frying (approximately 2 tablespoons)
Preheat oven to 400 degrees F.
Cut squash in half and scoop out seeds. Lightly oil the inner flesh and place flesh part down on a baking sheet. Bake in the oven for 40 minutes, or until you can easily remove the squash with a fork.
In a large bowl, flake out the flesh of the squash with a fork. It will look stringy, like spaghetti. Hold the squash with a cloth if it is too hot. You don’t have to wait for it to cool. Mix together all the remaining ingredients, except for the coconut oil, and mix until thoroughly combined.
Using your hands, make 8 round balls with the mixture and flatten like a pancake. It will resemble the size of a hamburger.
Over medium-high heat, preheat a large skillet with 1 tablespoon of oil. Cook the cakes in batches, 4 at a time. Cook for 4-5 minutes on each side, or until a golden brown. Add another tablespoon of oil for the second batch.
Cooking tip: if you want, you can place all the ingredients into a food processor. This is faster than shredding the ingredients by hand.
Carrot Spaghetti with Creamy Ginger Tahini Sauce
4 large carrots, spiraled into spaghetti-like strands
6 mint leaves
1 large clove of garlic
¼ cup fresh lemon juice
¼ cup extra-virgin olive oil
1 heaping teaspoon smoked paprika
1 teaspoon ground ginger
¼ cup tahini
Spiral the carrots with a vegetable spiraling machine or by hand. If you don’t have a spiraling gadget, you can use a vegetable peeler or mandolin.
Place all ingredients, except for the carrots, into a food processor and process until smooth.
Preheat a large skillet or saucepan over medium-high heat. Add the tahini sauce with 2 tablespoon of water and gently mix in the spaghetti carrots. Using tongs or spoons, continuously mix the sauce with the carrots until it is fully combined and gently heated to your likely.
Note: you don’t want to cook the carrots, just warm them. This dish is also good cold, so heating is not necessary, but it does change the flavour.