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Carrot Patties

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“These are so good and moist. Make sure that you squeeze all the juice from the onion so that the patties don't fall apart. These are served with drained yogurt, which can be drained on a paper towel-lined colander for a few hours to overnight. The longer it sits, the drier the texture. Cooking time does not include the time for draining the yogurt. Recipe courtesy of Martha Stewart, with a few adaptations. **NOTE** do not use the food processor to grate the carrots, it makes them juicier and the patties will fall apart.”
16 patties

Ingredients Nutrition

  • 1 12 cups grated carrots, grate with the large holes of a cheese grater (about 3)
  • 34 cup finely chopped celery (2 stalks)
  • 12 cup grated onions or 12 cup minced onion, squeeze-dried on paper towels
  • 14 cup breadcrumbs
  • 2 large eggs, beaten
  • 12 cup fresh parsley, finely chopped
  • 1 teaspoon coarse salt
  • 14 teaspoon pepper
  • 12 cup drained yogurt
  • nonstick cooking spray


  1. Combine carrots, celery, onion, bread crumbs, eggs, parsley and salt and pepper in a medium bowl. Press about 1 1/2 tablespoons of the mixture between hands to form the patties.
  2. Form about 16 patties and place on a tray.
  3. Heat a large nonstick skillet over medium-low heat. Coat with cooking spray.
  4. Cook patties in 2 or 3 batches, until golden brown, 3-4 minutes per side. Serve hot with drained yogurt.

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