Ingredients
- Serves 4 – makes 16 cakes350g carrots, peeled and grated in a food processor
- 2 tbsp olive oil
- 150g crumbled feta
- 50g ground almonds
- 1/2 tsp cinnamon
- 2 tsp dried mint
- 50g Parmesan, grated
- Small bunch parsley, chopped
- 1 egg, beaten
- Salt and pepper
- Olive oil
Mix all the ingredients together and shape into 16 patties, measuring 3cm across. The easiest way to do this is to divide the mixture in half, then each half in half, and so on. Place the patties on a parchment- lined baking sheet and chill in the fridge for at least an hour, preferably overnight, to firm them up before cooking.
To cook, preheat oven to 200 degrees/ gas 6, brush the patties with a little olive oil and bake for 20-25 minutes until brown, turning them over halfway through. Do this gingerly as they are not as hardy as fried meatball versions.
Serve with the tabouleh or just a lovely big green salad with a creamy dressing.
