FIT FOOD
CARROT, PARSNIP, FETA
AND WALNUT CAKES
Serves: 4
Per serving: 474 calories,
28g fat (10g sat fat), 12.5g
protein, 9.5g fibre, 38g
carbs (13g sugar), 1g salt
● 3 medium carrots
grated
● 2 medium parsnips,
grated
● 1 small onion, sliced
● 100g cup brown rice
flour
● 70g cup walnut
pieces, chopped
● 1 egg
● 100g cubed feta
● 2-3 tbsp coconut oil
or oil of your choice
● Sea salt and black
pepper, to season
To serve
● Fresh vegetables,
thinly sliced
● Olive oil, to drizzle
● Fresh dill fronds
- Put all of the ingredients,
apart from the feta and oil,
into a large mixing bowl. - Add a big pinch each of
salt and pepper, and mix
together– usingyourhands
is thebestway!Addthe
feta last and mix in.
3. Roll a couple of
spoonfuls of the mixture
into round patties with your
hands and place on a tray
or plate ready to cook.
Repeat this process.
4. Once you’ve used up
all the mixture, heat a
tablespoon of oil in
a large frying pan over
a medium heat.
5. When hot, carefully lay
the patties in the pan and
cook for 2-3 minutes on
each side. You may need
to do this in batches
depending on the size of
your pan, adding extra oil
to the pan each time. Keep
the heat medium – too hot
and they’ll burn before
cooking through.
6. When the cakes are
golden and crispy but
still soft in the middle,
they are ready.
7. Serve two cakes per
person with a side of thinly
sliced vegetables.
8. Season with salt and
freshly ground pepper,
then drizzle with a little oil
andsprinklewithfresh
dillfronds.Enjoy.TIP
Carrots and
walnuts are a
great source of
biotin, needed for
healthy skin,
nails and hair.