Carrot keftedes with pomegranate skordalia and carrot salad
- December 2012
- Serves 4
- Takes 45 min to make, 55 min to cook, plus resting, cooling and chilling
These spiced carrot patties – served with a pomegranate and carrot salad – are a tasty vegetarian alternative for Christmas dinner.
- Vegetarian recipes
- 48.9g (12.9g saturated)
- 56.8g (18.2g sugars)
Some pomegranate molasses are stronger than others, so make sure you taste the skordalia to check the balance of flavours – the taste should be a strong sharp-sweet mix. If it’s not potent enough, add a little more molasses to taste.
You can make the carrot patties the day before you want to serve them, then keep them chilled until needed.
Skordalia is a thick garlicky sauce from Greece, made by combining olive oil with a starch such as bread or puréed potatoes, or with nuts such as walnuts or almonds. It’s usually served with fried fish or vegetables and can also be used as a dip.
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