Sweet potato, Carrot & Feta Patties

Fritters and patties are a great way to incorporate various veggies in one meal. They are enjoyed by adults and children alike and can be easily adjusted to one’s taste and preferences.

Recipes for patties are more of a guideline or an inspiration to what ingredients can be combined together rather than a strict follow-through recipe. Therefore, you can be creative and incorporate your favourite vegetables and seasonings since patties can be very forgiving.

Meal prep and batch cooking is very important to me. Before doing my weekly trip to the market, I plan a menu for the full week ahead and buy the necessary ingredients and fresh produce accordingly. This also leads to zero food waste in our household. 🙂

At least one meal per week involves batch cooking, which means I will have enough to freeze for another day or also enjoy the food a day later. This is very helpful when I do not have time to cook (or I don’t feel like fixing something from scratch!).

The recipe below makes around 25 patties, depending on the size they are made, so there is plenty of them for just 2 persons. Any extra patties can be frozen once cooked and cooled and they warm up nicely in a pan directly from frozen.

I like to serve them on a bed of rucola and baby spinach, with cherry tomatoes and a simple yoghurt tahini dressing for a light lunch/dinner. They are also great as a snack or to take with you on picnics and BBQs.

Sweet Potato, Carrot & Feta Patties

  • Servings: 25-30 patties
  • Difficulty: easy
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Tasty veggie patties packed with flavour and nutrition


  • 300g sweet potatoes
  • 500g carrots
  • 2 large potatoes
  • 1 large onion
  • 250g feta cheese, crumbled
  • 4 garlic cloves, minced
  • 2 tbsp ground cumin seeds
  • 1 tbsp paprika powder
  • 1 tbsp turmeric powder
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 5-6 tbsp wholemeal flour* (see notes)
  • 4 eggs, beaten
  • Sea salt & black pepper


  1. Peel the onions and carrots. Scrub the potatoes and sweet potatoes under running water. Grate all these vegetables using with a coarse grater. (I used the attachment on my food processor to speed up the process. Otherwise, you can use a box grater). Place the veggies in a large bowl.
  2. Add the feta cheese, minced garlic cloves, cumin seeds, paprika, turmeric, oregano, thyme and wholemeal flour. Combine everything together until everything has a light coating of flour. Season the mixture with salt and pepper.
  3. Mix in the eggs. If it is too wet, add more flour as required.
  4. Preheat the oven to 180 degrees Celsius. Prepare a baking sheet lined with a silicone mat/baking paper.
  5. Using an ice-cream scoop or 2 tablespoons, scoop the mixture into balls and place on the prepared baking sheet. You should have around 25-30 patties.
  6. Bake in the preheated oven for 20-25 minutes until the patties are golden on the outside and cooked through.
  7. You can serve them warm or at room temperature.


  • You can use chickpea flour instead of wholemeal flour for gluten-free patties.
  • Any leftover patties can be stored in an airtight container in the fridge for up to 3 days.
  • Otherwise, you can store these patties immediately once cooled in the freezer for up to 1 month.

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