500 g carrots

35 ml olive oil

½ tsp cumin powder

2 onions, diced

4 cloves garlic, finely chopped

4 Tbsp flour

1 cup cooked Spekko India Gate Basmati Rice (or use leftover rice)

1 Tbsp parsley, finely chopped

1 cup mature cheddar, grated

50 ml canola oil

To serve

½ cup cottage cheese

1 Tbsp chopped parsley

1 punnet asparagus, grilled

1. Preheat the oven to 190 °C.

2. Peel and chop the carrots into rough chunks and place them on a roasting tray. Drizzle over 20 ml olive of the oil and the cumin, and season with salt and pepper. Toss and place in the oven. 

3. Roast for 45 minutes, or until soft. Once cooked, remove from the oven and mash with a potato masher or fork. 

4. Heat the remaining 15 ml olive oil in a pan over a medium heat. Add the onions and cook for 5 minutes, stirring occasionally. When the onions are almost done, add the garlic and cook for a further 5 minutes, then remove from the heat.

5. Once everything has finished cooking, combine the mashed carrots with the rice, cooked onions, 30 ml flour, parsley and grated cheddar. Mix well and season to taste.

6. Shape the mixture into patty-like shapes and coat with the remaining flour, dusting off the excess.

7. Heat the canola oil in a pan over a medium heat. Cook the patties in batches until golden brown on both sides. 

8. Place the patties on a baking tray and cook for a further 5 minutes in the 190 °C heated oven. 

9. Serve with cottage cheese, chopped parsley and grilled asparagus.