Vintage Eats Recipe:  1970 Vegetarian Carrot Patties

I’m not a vegetarian, but I’m not a huge meat eater either. I prefer cheese and crackers to a heavy meat dish. But in recent years, I’m veering more towards sauteed vegetables for a main dish like are found in this yummy and simple dish.

I found this recipe which was called ‘Special Carrots’ in a 1970 cookbook entitled Sunbeam Electric Cookery.

That recipe title of ‘Special Carrots’ is ridiculous.

Couldn’t the creator of the dish think of a title more intriguing? I mean, ‘Special Carrots’ could mean anything. With that title who would actually look twice at it (except for me)?

I’ve made it twice and each time I’m more thrilled by it. Without the presence of meat, this dish is delightful to look at and, more importantly, filling. I can’t help but think of it as “strange but good.”

It’s a great way to use up vegetables in your refrigerator or pantry. The next time I make it—and there will be a next time, probably soon as I’m headed to a Farmer’s market – I may add vegetables like red peppers or zucchini. Maybe even eggplant?

This was my first recipe to use white pepper and I liked it. Even that small amount added a zing that stayed throughout the cooking process.

The chopped pecans were an interesting addition. You could leave them out, but they do add a nice crunch.

The original recipe called for the tomatoes to be peeled and seeded, but I didn’t see the point of the extra work. I used raw tomatoes but you could use canned.

I encourage you to try this recipe, maybe alongside a meatloaf or chicken dish, if you must have a protein. It is a quick, economical supper with minimal clean up. Plus, with no baking involved, it will keep your kitchen cool.

Enjoy!

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5 large carrots, grated

2 eggs

2 tablespoons flour

½ teaspoon salt

¼ teaspoon white pepper

¼ cup chopped pecans

3 tablespoons cooking oil, divided

2 onions, thinly sliced

2 stalks celery, diced

1 green pepper, seeded in chunks

1-½ cup tomatoes, chopped

¼ cup tomato paste

¼ cup brown sugar

Combine carrots, eggs, flour, salt, pepper and pecans into patties. It will be sticky and the patties will look rustic, but do the best you can.

In frying pan place two tablespoons oil.

Drop carrot mix in by teaspoonfuls.

Fry until patties are brown on both sides.

Drain on paper towels.

Add remaining oil to pan.

Add remaining ingredients.

Turn pan temperature to simmer and cook 10 minutes, stirring occasionally. Taste and season.

Carefully add patties; simmer, covered 10 minutes.

Yield: 4 servings