Carrot Patties with Mushroom Sauce

1. 1 Carrots≈ $1.50 per kg 200 g
2. 2 Semolinapack 700 g ≈ $2.20 25 g
3. 3 Soy sauce 5 ml
4. 4 Breadcrumbs 20 g
5. 5 Sunflower oil 20 ml
6. 6 Button mushrooms≈ $7.50 per kg 80 g
7. 7 Mayonnaise 30 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the carrots¹ finely, then season with salt.

2. Heat 1 teaspoon of oil in a pan over medium heat, then sauté the carrots¹ for 5 minutes. Add 2 tablespoons soy sauce and 50 ml water, then simmer covered for 10 minutes until the carrots are tender.

3. Stir in 2 tablespoons cornstarch, mix well, and cook for 2 more minutes until thickened. Remove from heat and let cool for 5 minutes.

4. Clean the champignons, boil them in salted water for 5 minutes, drain, cool, and chop into small cubes. Mix with 2 tablespoons mayonnaise and finely chopped dill⁸.

5. Shape the carrot¹ mixture into patties, then coat them in breadcrumbs.

6. Fry the patties in the remaining oil for 3–4 minutes per side until golden brown. Serve with the mushroom sauce.