Meatless Mondays: Carrot Potato Pancakes and Crispy Veggie Fritters
Carrots straight from the farm are dirty little freaks. Knobbly, hairy, misshapen and covered in soil, these root vegetables bear no resemblance to the neon orange and uniformly shaped clones found in your average supermarket plastic bag. But I love knowing where the vegetables came from and supporting local farms through my veg bag of organic produce (British equivalent of a CSA). I enjoy confronting an array of unfamiliar vegetables or familiar vegetables in unfamiliar guises like a large green ball of cauliflower that’s nearly 90% leaves. My favorite new game is figuring out how to use all these vegetables in delicious vegetarian dishes.
However, I’ve been having a bit of trouble with the carrots as they’ve always been lower down on my list of favorite vegetables. Once the more perishable items like the spinach and tomatoes have been eaten in fresh salads, I find myself with a big bowl full of dirty carrots and potatoes. It’s like getting to the harder advanced levels of the How-To-Cook-Up-Your-Veg-Bag game and I need to challenge myself to solve the cooking puzzle. So I’ve written up two simple recipes that explore the wonderful world of carrots and potatoes: a Carrot Potato Pancake and Crispy Veggie Fritter that’s essentially a vegetarian meatball. Perhaps it should be called a veggieball. Regardless, both recipes are simple and tasty and a great way to use up any root vegetables you’ve got lying around. Enjoy!


