We like to shape the mixture into round, flat discs and cook them in various ways, including pan-frying or baking. As a leaner alternative to beef patties, these chicken patties provide a healthier choice for those mindful of their dietary intake.

You can serve chicken patties in multiple ways, as a classic sandwich on a bun with lettuce and tomatoes, in a wrap, as a protein-rich topping for salads, or as an appetizer alongside your favorite dipping sauces. 

These chicken patties will surely become a family favorite and a staple in many households.

How to make chicken patties

To make these delicious chicken patties, begin by placing ground meat into a large bowl and adding finely chopped onion, minced garlic, breadcrumbs, two eggs, grated potato and carrot, chopped fresh parsley, salt, and pepper. Next, mix everything together until well combined. Be careful not to overwork the mixture to ensure the patties stay tender.

How to pan-fry chicken patties

Heat oil in a nonstick skillet over medium heat. Take spoonfuls of the chicken mixture, flatten them slightly, and transfer to the hot skillet. Cook the patties for about 4 minutes on one side until golden and crispy. Flip and cook for another 4 minutes on the other side. Transfer the patties to paper towels to drain any excess oil.

How to bake chicken patties

For baking, preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper. Place the patties on the lined baking sheet and lightly spray them with olive oil. Bake for about 25-30 minutes or until the patties are golden brown and fully cooked through.

Serve these versatile chicken patties as an appetizer with your favorite dipping sauce, or pair them with your preferred side dishes for a complete meal. Refrigerate any leftovers in an airtight container and reheat before serving.

Hope you will try these delightful chicken patties. If you do, make sure to share the photos with me on Instagram. Enjoy these flavorful and easy-to-make chicken patties at any meal!

For more chicken dishes check our full collection of Chicken Recipes. For more potato dishes check our full collection of Potato Recipes. If searching for more healthy ideas you can include in your diet check our full collection of Healthy Recipes.

Other similar recipes you may like to try

These easy and delicious Salmon Patties are made from fresh salmon, mixed with herbs and spices. They are pan-fried to golden perfection.

These amazing Zucchini Carrot Fritters are easy to make, delicious, and nutritious. Enjoy these crispy, golden bites that combine the freshness of zucchini with the zest of carrots in one simple dish.

These Potato Tuna Patties are quick and easy to make, using simple ingredients you already have in your pantry and fridge.  Serve the patties for breakfast, lunch, or dinner alongside a fresh salad and your favorite dipping sauce, or enjoy them as an appetizer.

YOU MAY ALSO LIKE:
Corn Fritters
Mashed Potato Pancakes
Zucchini Fritters
Ricotta Fritters
Greek Fried Feta with Honey and Sesame Seeds
Korean Vegetable Pancakes
Quinoa and Broccoli Patties
Zucchini Pancakes (Hobakjeon)
Cheese Potato Pancakes
Four Cheese Crispy Cheese Balls
Cheese Zucchini Muffins
The Best Roasted Potatoes
Homemade Meatballs

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Chicken Patties

These Chicken Patties are a versatile and delicious dish, that is easy to prepare and perfect for any time of the day.

Course Appetizer, Main Course

Cuisine American

Keyword carrot, chicken, patties, potato

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 35 patties

Calories 44kcal

Ingredients

• 1 pound (500g) ground chicken
• 1 small onion (80g) , finely chopped
• green onion
• 5 cloves garlic , minced
• 1 medium carrot (3 oz-90g) , grated
• fresh parsley, half a bunch , chopped
• 1/4 cup (35g) breadcrumbs
• 1 potato ( 9 oz- 250g) , grated and squeezed
• 2 eggs
• 1 ½ tsp (7g) salt
• 1 tsp (3g) ground black pepper
• olive oil , for cooking

Instructions

• Place ground meat into a large bowl.
  
• Add all the rest of ingredients: onion, garlic, green onion, breadcrumbs, eggs, grated potato and carrot, fresh parsley, salt and pepper.
  
• Mix until combined.
  
• Make sure not to overwork the mixture.
  

How to fry meatballs in a pan.

• Heat about 1 tablespoon of olive oil in a nonstick skillet over medium heat.
• Take spoonfuls of chicken mixture, flatten slightly, and transfer to the hot skillet.
  
• Cook the patties for about 4 minutes or until the bottom is golden and crispy. Flip and cook for 4 more minutes on the other side.
  
• Transfer to paper towels to drain the excess oil.
  

How to bake the patties.

• Preheat the oven to 400ºF (200C) and line a baking sheet with parchment paper.
• Place the patties on a parchment paper-lined baking sheet.
  
• Spray the patties with olive oil.
• Bake for about 25-30 minutes or until the patties are nicely browned.
  

How to serve chicken meatballs.

• Serve as an appetizer with your favorite dipping sauce or alongside your favorite side dishes.
• Refrigerate the leftover patties.

Video

Nutrition

Serving: 1 chicken patty | Calories: 44kcal | Carbohydrates: 2.8g | Protein: 4.2g | Fat: 1.7g | Saturated Fat: 0.5g | Cholesterol: 30mg | Sodium: 201mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 0.5g | Calcium: 12mg

The post Chicken Patties – The Best Recipe appeared first on Home Cooking Adventure.

First up, indulge in our Caramel Carrot Cake with Cream Cheese Caramel Frosting—a moist and flavorful treat that’s sure to be a crowd-pleaser. If you are searching for healthier recipes try our Refined Sugar-Free Carrot Cake or this Easy Oatmeal Carrot Cake with Cream Cheese Frosting. 

If you’re looking for a fun and easy snack, our Carrot Cake Thumbprint Cookies are packed with flavor and amazing texture. Feeling adventurous? Try our Carrot Cake Roll for a delicious and beautiful dessert. 

if you’re looking for a fun and easy carrot cake presentation, try our Carrot Cake Bites topped with a beautiful swirl of cream cheese frosting or our Carrot Cake Thumbprint Cookies. 

With these simple and delicious recipes, you’ll be sure to impress your friends and family either for Easter or any other occasion.  

Caramel Carrot Cake

This incredible Caramel Carrot Cake recipe, with its two layers of moist carrot cake and delicious frosting, will leave your taste buds in heaven.

Check out this recipe

Best Ever Refined Sugar Free Carrot Cake

I am glad to share with you this amazing Refined Sugar Free Carrot Cake as an alternative to the classic carrot cake, if for some reason you need to stay away from refined sugar but craving for delicious baked desserts.

Check out this recipe

Easy Oatmeal Carrot Cake – Healthy and Refined Sugar-Free

This is the easiest healthy Oatmeal Carrot Cake you can ever make. it’s refined-sugar free and is made with simple ingredients like oats, honey and fresh carrots.

Check out this recipe

Carrot Cake Roll

This scrumptious Carrot Cake Roll it's a carrot cake that is rolled into a log shape and filled with a delicious Mascarpone cheese frosting. It's surprisingly easy to make, and you don't have to worry about decorating it like a regular cake. Just sprinkle some powdered sugar on top, and voila, you have a stunning and delicious dessert that will impress your guests.

Check out this recipe

Carrot Cake Bites

For anyone who loves carrot cake, these mini carrot cake bites are an absolute must-try! These little treats are light, airy and bursting with flavor, topped off with a smooth and creamy vanilla cream cheese frosting that you can customize to your liking.

Check out this recipe

Carrot Cake Thumbprint Cookies

These Carrot Cake Thumbprint Cookies blend the sweet taste of carrots with the cozy flavor of oats and toasted walnuts. Baked to perfection, they're soft and chewy with a slightly crispy exterior enhanced by the satisfying crunch of walnuts.

Check out this recipe

Give these 6 carrot cake-inspired recipes a try and savor the abundance of flavors and textures. If you do, make sure to share the photos with me on Instagram. Would love to see how each of them turns out for you. Happy baking!

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The post 6 Carrot Cake-Inspired Recipes appeared first on Home Cooking Adventure.

Made with simple, natural ingredients like oats, honey, and fresh carrots, this cake skips the refined sugars but doesn’t compromise on taste. Each bite offers a harmonious blend of hearty oats and sweet, earthy carrots, creating a texture that’s moist and satisfying.

The recipe is straightforward and easy to follow. Just mix together the wet ingredients, eggs, honey, vegetable oil, vanilla extract, and yogurt to create a creamy base. Then, add the dry ingredients stirring until everything is well combined. Gently fold in finely grated carrots to infuse the cake with vibrant color and flavor.

After baking to golden perfection, top it off with a decadent cream cheese frosting, sweetened with honey and flavored with vanilla extract. Finish with a sprinkle of honey-candied walnuts or pecans for a delightful crunch.

Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this Oatmeal Carrot Cake is sure to impress.

How to make oatmeal carrot cake

Begin by preheating your oven to 350°F (180°C). Grease and line an 8-inch (20cm) pan with parchment paper.

In a mixing bowl, combine the eggs with honey or maple syrup, whisking until well combined. Add the vegetable oil, vanilla extract, and yogurt, and mix until creamy.

Next, incorporate the oat flour, cinnamon, nutmeg, baking soda, baking powder, and salt into the mixture. Stir until all the ingredients are fully incorporated.

Gently fold in the finely grated carrots until it is evenly distributed throughout the batter. Pour the batter into the prepared pan, spreading it out evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool completely before frosting.

To make the cream cheese frosting, start by combining the cream cheese, honey, and vanilla extract in a separate mixing bowl. Mix until smooth and creamy. Once the cake has cooled, spread the cream cheese frosting evenly over the top of the cake.

How to make honey-candied walnuts

For an optional garnish, you can make honey-candied walnuts. Preheat the oven to 350°F (180°C). Heat the honey with salt over low heat until it becomes runny. Pour the honey over the walnuts and gently stir to coat them evenly.

Spread the walnuts onto a parchment paper-lined baking sheet and bake for 8-10 minutes until they are toasted. Allow them to cool completely before using them as a garnish for the cake.

Once cooled, slice the cake, serve, and enjoy!

Hope you will try this amazing Oatmeal Carrot Cake and don’t forget to share the photos with me on Instagram.

Other carrot cake recipes you may like to try

This Caramel Carrot Cake is a delectable twist on a classic favorite. With two layers of moist carrot cake and delicious caramel and cream cheese frosting, this cake is sure to impress.

You absolutely must try these Carrot Cake Bites! These bite-sized delights are airy, light, and packed with flavor, complemented by a velvety vanilla cream cheese frosting.

This Refined Sugar Free Carrot Cake features three layers of moist carrot cake, enhanced with toasted pecans, and coated with a delightful light frosting made from cream cheese and whipping cream.

This Carrot Cake Roll is a delightful dessert that’s sure to impress. It features a light and fluffy sponge cake infused with the flavors of carrot and spices. It is rolled up with a creamy filling and finished with a dusting of powdered sugar.

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Easy Oatmeal Carrot Cake – Healthy and Refined Sugar-Free

This is the easiest healthy Oatmeal Carrot Cake you can ever make. it’s refined-sugar free and is made with simple ingredients like oats, honey and fresh carrots.

Course Dessert

Cuisine American

Keyword carrot cake, easy cake, gluten-free, oatmeal, refined sugar-free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Calories 381kcal

Ingredients

Cake Batter

• 3 eggs
• 1/3 cup (120g) honey/maple syrup
• 1/4 cup (60g) vegetable oil
• 1 tsp (5g) vanilla extract
• 1/3 cup (80g) yogurt
• 1 ¾ cup (180g) oat flour
• 3/4 tsp (4g) baking soda
• 2 ¼ tsp (10g) baking powder
• 1 ½ tsp (5g) cinnamon
• 1/4 tsp (1g) nutmeg
• 1/2 tsp (3g) salt
• 9 oz (250g) finely grated carrots , from about 3 medium carrots

Cream Cheese Frosting

• 14 oz (400g) cream cheese
• 1 tsp (5g) vanilla extract
• 3 tbsp (60g) honey

Honey-Candied Walnuts/Pecans – Optional

• 1 cup (100g) walnuts/pecans
• 2 tbsp (40g) honey
• 1/4 tsp (1g) salt

Instructions

Prepare the cake batter.

• Preheat the oven to 350°F (180°C). Grease and line an 8-inch (20cm) pan with parchment paper.
• In a mixing bowl, add the eggs with honey or maple syrup. Whisk until well combined.
• Pour in the vegetable oil, vanilla extract, and yogurt. Mix until creamy.
• Add the oat flour, cinnamon and nutmeg, baking soda, baking powder, and salt. Stir until all ingredients are fully incorporated.
• Gently fold in the finely grated carrots until evenly distributed throughout the batter.
• Pour the batter into the prepared pan, spreading it out evenly.
• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, remove the cake from the oven and let it cool completely before frosting.

Prepare the cream cheese frosting.

• In a separate mixing bowl, combine the cream cheese, honey, and vanilla extract. Mix until smooth and creamy.
• Once the cake has cooled, spread the cream cheese frosting evenly over the top of the cake.
• Optionally, garnish with honey-candied walnuts or pecans for an extra touch of sweetness and crunch.

How to make honey-candied walnuts, optional.

• Preheat the oven to 350F (180C).
• Heat the honey with salt over low heat until runny. Pour it over the walnuts and give them a gentle stir to coat evenly.
• Place the walnuts onto a parchment paper-lined baking sheet. Bake for about 8-10 minutes until toasted.
• Let them cool completely.

Video

Nutrition

Serving: 1 serving out of 10 | Calories: 381kcal | Carbohydrates: 32.5g | Protein: 9.7g | Fat: 24.2g | Saturated Fat: 11.3g | Cholesterol: 156mg | Sodium: 2350mg | Potassium: 366mg | Fiber: 2.7g | Sugar: 16.7g | Calcium: 129mg | Iron: 2mg

The post Easy Oatmeal Carrot Cake – Healthy and Refined Sugar-Free appeared first on Home Cooking Adventure.

Our Zucchini Carrot Fritters are all about simplicity meeting taste, making them a budget-friendly winner recipe for any mealtime. Imagine the satisfying crunch of grated zucchini and carrots paired with a soft, fluffy interior. The carrots’ natural sweetness blends perfectly with the mild nutty flavor of zucchinis, creating a taste combo that everybody loves.

These fritters are loaded with vitamins, minerals, and fiber – a nutritious way to get your veggies in without sacrificing taste. They are flavored with some garlic, onion, Parmesan cheese and aromatic herbs to give these fritters their signature zing. It’s a taste explosion that everybody will love. 

These Zucchini Carrot Fritters are super versatile. You can serve them as a side dish, a tasty appetizer, or even as a hearty vegetarian main course. They’re quick and easy to make, perfect for those busy weeknight dinners or when you want to impress your friends and family.  We love to serve them alongside some Greek Tzatziki sauce or a garlic sour cream sauce. 

If you’re looking for a simple, mouthwatering dish that’s bursting with flavor, our Zucchini Carrot Fritters are the way to go.

How to make zucchini carrot fritters.

Begin by grating the zucchini and carrots using the larger holes on the grater.

Next, place the grated zucchini and carrots onto a kitchen towel or cheesecloth. Sprinkle some salt over them and allow them to sit for about 5 minutes.

After the wait, wrap the mixture in the towel and squeeze out as much liquid as you can. This step is crucial as it determines the crispiness of your fritters.

Transfer the squeezed zucchini and carrots into a mixing bowl. Add in Parmesan cheese, chopped green onions, minced garlic, fresh parsley, and dill. Also, include the eggs, flour, breadcrumbs, and a bit of salt and pepper. Mix everything thoroughly until it’s well combined.

How to cook the fritters

Heat up a nonstick skillet over medium heat. Pour in a generous amount of olive oil, enough to coat the bottom of the pan.

Using a spoon, carefully drop portions of the fritter batter into the skillet. With the back of the spoon or a spatula, gently flatten each mound. This helps them cook evenly.

Allow the fritters to cook for approximately 3 to 4 minutes on one side, or until they turn a beautiful golden hue and achieve a delightful crispiness.

Once the first side is perfectly cooked, gently flip each fritter using a spatula. Continue cooking for an additional 3 minutes on the other side. This ensures a uniform crispness and a lovely golden color.

Once fully cooked, transfer the fritters onto a plate lined with paper towels. This helps absorb any excess oil, ensuring they’re light and delicious.

These delectable fritters pair wonderfully with either Tzatziki sauce or a garlic-infused sour cream. Choose your favorite, and enjoy this delightful dish!

These Zucchini Carrot Fritters are a delightful treat, bursting with flavor and texture. They’re a perfect addition to any meal or a fantastic snack all on their own. Hope you will try them out and experience the joy of these golden, crispy bites. If you do, make sure to share the recipes with me on Instagram. Enjoy!

Other zucchini recipes you may like to try

These Cheese Zucchini Muffins are a delicious snack idea, mixing healthy zucchini with cheesy goodness. They make a great back-to-school breakfast idea that’s not only tasty but also nutritious. 

This Crustless Zucchini Quiche is a delicious blend of fresh zucchini, creamy eggs, and gooey cheese, all without the heavy crust. It’s a really good, healthy way to cook zucchini when zucchini season is here.

This Chocolate Zucchini Bread is a great way to use zucchini. Not only do they bring a lot of nutritional value but also bring moisture and a great texture if used in loaf cakes, muffins or layer cakes.

YOU MAY ALSO LIKE:
Ricotta Fritters
Zucchini Fritters
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Homemade Meatballs
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Stuffed Zucchini
Korean Vegetable Pancakes
Quinoa and Broccoli Patties
Sweet Potato Burger Patties
Cheese Potato Pancakes
Roasted Potato and Cheese Tater Tots

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Zucchini Carrot Fritters 

These incredible Zucchini Carrot Fritters are easy, tasty and nutritious crispy, golden bites that bring the freshness of zucchinis and the zing of carrots to your plate, all in one simple dish.

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword carrots, fritters, zucchini

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 25 fritters

Calories 37kcal

Ingredients

• 10 oz (300g) about 1 medium zucchini , grated
• 7 oz (200g) about 2 medium carrots , grated
• 1 tsp  (5g) salt
• 1/4 cup (25g) Parmesan cheese , grated
• 3 green onions , finely chopped
• 2  cloves garlic , minced
• 3 tbsp fresh parsley , chopped
• 3 tbsp fresh dill , chopped
• 1/4 cup (30g) all-purpose flour
• 1/3 cup (50g) breadcrumbs
• 2 eggs
• freshly ground black pepper , to taste
• 2 tbsp olive oil , for frying

Instructions

• Grate the zucchini and carrots using the large holes of the grater.Transfer the grated zucchini and carrots into a kitchen towel or cheesecloth. Add salt and let it sit for 5 minutes.
• Wrap it and squeeze out as much liquid as possible. This is an important step as it depends on how crispy the fritters will be.
• Place the squeezed zucchini and carrots into a bowl, add Parmesan cheese, green onions, garlic, parsley and dill, egg, flour, breadcrumbs, salt and pepper. Mix until well combined.
• Heat olive oil in a nonstick skillet over medium heat. Drop spoonfuls of batter into the skillet and flatten with the back of the spoon or spatula.
• Cook each fritter for about 3 to 4 minutes or until the bottom is golden and crispy. Flip and cook for 3 more minutes on the other side.
• Transfer to paper towels to drain the excess oil.
• Serve hot with Tzatziki sauce or garlic sour cream. Enjoy!

Video

Nutrition

Serving: 1 zucchini carrot fritter | Calories: 37kcal | Carbohydrates: 4.1g | Protein: 1.5g | Fat: 1.8g | Saturated Fat: 0.4g | Cholesterol: 14mg | Sodium: 114mg | Potassium: 88mg | Fiber: 0.6g | Sugar: 0.8g | Calcium: 28mg | Iron: 1mg

The post Zucchini Carrot Fritters  appeared first on Home Cooking Adventure.

How to make Carrot Cake Bites

Start by preparing the carrot cake. For this line a 8-inch (20 cm) square baking pan with parchment paper. Preheat the oven to 350 F (180C). Mix the oil, sugar, and eggs in a large bowl. Add in all the dry ingredients, and mix until combined. At the end add in the grated carrots. Pour the batter into the prepared pan and b ake for about 25 minutes, or until a toothpick inserted comes out clean.Remove the cake from the oven and let the cake cool completely.

Meanwhile, prepare the cream cheese frosting. In a large bowl mix together the cream cheese, the powdered sugar, and the vanilla, until stiff peaks form.

Use a 1.3-inch (3.5 cm) round cookie cutter to cut out circles of cake. Transfer them to a serving platter. 

Transfer the cream cheese frosting into a piping bag, fitted with a star nozzle tip. Gently pipe the cream filling on top of each mini cake.

For decoration, you can use Easter sprinkles, chocolate eggs, fresh fruits, nuts or almonds.

Hope you will try these amazing carrot cake bites. If you do, don’t forget to share the photos with me on Instagram. Happy baking everyone!

Other carrot cake recipes you may like to try

This Caramel Carrot Cake is a scrumptious twist on the classic carrot cake, featuring a rich caramel flavor that pairs perfectly with the sweet and spicy carrot cake. It’s a dessert that is sure to satisfy anyone’s sweet tooth. We also highly recommend trying this Refined Sugar-Free Carrot Cake is a healthier version of the traditional carrot cake, made without any processed sugar. This cake is still sweet and moist, thanks to natural sweeteners, like dates and honey and loaded with nutritious ingredients like carrots and nuts. This Carrot Cake Roll is a delicious and unique dessert that combines the flavors of carrot cake with the light and fluffy texture of a cake roll. The roll is filled with a creamy Mascarpone cheese frosting, making it an irresistible dessert that is perfect for any occasion.

YOU MAY ALSO LIKE:
Hummingbird Cake
Strawberry Easter Cake
Chocolate Mocha Fault Line Cake
Strawberry Lemon Bundt Cake

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Carrot Cake Bites

For anyone who loves carrot cake, these mini carrot cake bites are an absolute must-try! These little treats are light, airy and bursting with flavor, topped off with a smooth and creamy vanilla cream cheese frosting that you can customize to your liking.

Course Dessert

Cuisine American

Keyword bites, carrot cake, cream cheese, Easter, Easter cake, Easter carrot cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 25 servings

Calories 124kcal

Author Medana

Ingredients

Carrot Cake

• 2 eggs
• 5 tbsp (70ml) vegetable oil
• 3/4 cup (150g) brown sugar
• 3/4 cup (95g) all-purpose flour
• 1/4 tsp (1g) salt
• 1/2 tsp (1.5g) cinnamon powder
• 1/2 tsp (1.5g) nutmeg powder
• 1/3 tsp (1.5g) baking powder
• 1/4 tsp (1.5g) baking soda
• 1 cup (170g) grated carrots

Cream cheese frosting

• 12 oz (360g) cream cheese
• 1/2 cup (60g) powdered sugar
• 1 tsp (5g) vanilla extract

For Decoration

• Chocolate eggs, nuts, sprinkles

Instructions

Prepare the carrot cake.

• Preheat the oven to 350F (180C). Line an 8-inch (20 cm) square baking pan with parchment paper.
• In a bowl, mix together all the dry ingredients, and set aside.
• Grate the carrots.
• In a large bowl, mix together the oil, the sugar and the eggs.
• Add in the dry ingredients, and mix until combined.
• Add in the carrots, and mix until combined.
• Pour the batter into the prepared pan and bake for about 30 mins, or until a toothpick inserted comes out clean.
• Remove from the oven. Let cool completely.

Prepare the cream cheese frosting.

• In a large bowl, using a hand mixer, mix together all the ingredients until stiff peaks form.
• Transfer the filling into a piping bag fitted with a star nozzle tip.

Assemble the carrot cake bites.

• Using a 1.3-inch (3.5 cm) round cookie cutter, cut out circles of cake. Transfer them to a serving platter.
• Pipe little dollops of cream cheese filling on every mini cake.
• Decorate with Easter sprinkles, chocolate eggs, nuts or almonds.

Nutrition

Serving: 1 serving out of 25 | Calories: 124kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7.9g | Saturated Fat: 3.8g | Cholesterol: 29mg | Sodium: 52mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 8.4g | Calcium: 19mg

The post Carrot Cake Bites appeared first on Home Cooking Adventure.

How to make whole wheat carrot biscuits. 

The recipe for these biscuits is quick and easy. Make sure to prepare all the ingredients before starting to prepare the dough. Grate the carrots and cheese and set aside until ready to use. It is essential to use chilled ingredients and work pretty quickly to create flaky biscuits. 

For this recipe, I’ve used whole wheat flour and all-purpose flour to add fiber and make them more nutritious. I also added some oats that bring an amazing flavor and texture. Carrots, cheese and seeds are also enriching the nutritious value while adding more flavor and texture. 

I always love to use buttermilk when making biscuits as it helps create a tender and soft crumb. Also, make sure to not overwork the dough and you will surely get a satisfying result. 

I highly recommend not skipping the folding process as this will ensure the flaky layers of goodness. It is not difficult and worth all the effort.

If you like biscuit recipes you may also like these Pumpkin Biscuits that are perfect for the fall season. Also, these Cheddar Biscuits are always very much appreciated every time I bring them to a gathering. You may also like to try these Garlic Cheese Bombs that take the biscuit dough and shape it and fill it with gooey cheese turning them into a delightful and unforgettable treat. 

Hope you will try this healthy Whole Wheat Carrot Biscuits, tag me on Instagram if you do and enjoy as much we did!

YOU MASY ALSO LIKE:
Flaky Buttermilk Biscuits
Strawberry Scones
Savory Scones

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Whole Wheat Carrot Biscuits

These Whole Wheat Carrot Biscuits are one of the best healthier biscuits you can ever try all year round. Flaky, buttery and with an amazing flavor, these biscuits are simply irresistible.

Course Appetizer, Breakfast, Brunch, Snack

Cuisine American

Keyword biscuit, carrot biscuits, flaky biscuits, whole wheat biscuits

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16 biscuits

Calories 122kcal

Ingredients

• 1 cup (125g) all-purpose flour
• 1 cup (125g) whole wheat flour
• 1/4 cup (25g) oats
• 2 ½ tsp (10g) baking powder
• 1 tsp (5g) sugar
• 1 tsp (5g) salt
• 3 oz (90g) 1 medium carrot , grated
• 6 tbsp (80g) cold unsalted butter , cut into small cubes
• 1 cup (240g) buttermilk , cold
• 1/2 cup (50g) cheddar cheese
• 1 tbsp (10g) pumpkin seeds

For topping

• 1 small egg , beaten
• Bagel seasoning

Instructions

• Preheat the oven to 350ºF(180ºC). Line a large baking sheet with parchment paper. Whisk the flour, whole wheat flour, oats, baking powder, salt and sugar in a large bowl.
• Use a pastry cutter or fork or your fingertips to quickly cut the butter into the flour mixture until you get pea size pieces.
• Add grated carrots, cheddar cheese and pumpkin seeds and just give a quick stir to combine with the flour mixture. Add the buttermilk and mix until incorporated and the dough just comes together.
• Pour the mix onto a lightly floured surface, gently press the dough and then pat it with your hands trying to shape it into an about 1/2 inch (1cm) thick rectangle. Fold the dough into thirds like a business letter, using the long sides of the rectangle. Repeat this step, pat it down again into a 1/2 inch (1cm) rectangle and again fold it into thirds like a letter.
• Finally, sprinkle some flour on the dough and gently pat it down to up ¾ inch (2cm) thickness.
• Use a floured 2 1/2 inch (6 cm) round cookie cutter to cut discs from the dough. Don't twist the cutter, use a straight up and straight down motion. Reshape and cut leftover dough.
• Place the biscuits, 1 inch apart, on the prepared baking sheet.
• Brush the tops of the biscuits with beaten egg and sprinkle with some bagel seasoning.
• Bake for 20-25 minutes or until crisp and golden.
• Serve biscuits while still a bit warm.

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Nutrition

Calories: 122kcal | Carbohydrates: 14.5g | Protein: 3.6g | Fat: 5.9g | Saturated Fat: 3.4g | Cholesterol: 15mg | Sodium: 188mg | Potassium: 153mg | Fiber: 1.4g | Sugar: 1.3g | Calcium: 75mg | Iron: 1mg

The post Whole Wheat Carrot Biscuits appeared first on Home Cooking Adventure.

How to make Korean Vegetable Pancakes?

The recipe for these vegetable pancakes is really easy and quite quick to prepare. First, you need to cut the vegetables into thin strips and mix them with a mixture of flour, water and cornstarch. You can consider cutting your vegetables in advance and have them ready for later.

I have used carrots, sweet potato, cabbage, red pepper, onion and green chili. It is a winning combination as the pancakes turned really crisp and full of flavor. The beauty of these pancakes is that you can use whatever vegetables you have around. You can also consider adding zucchinis or mushrooms if you prefer them better and leave out some of the other vegetables. 

To make crispy pancakes you need to heat a non-stick pan over medium-high heat. Add a bit of oil and cook the batter in batches. Cook over medium heat for several minutes on each side until golden brown. Reduce heat to low and continue cooking on both sides until it reaches the desired crispness. 

Enjoy the pancakes while still warm and crispy with the soy dipping sauce. You can prepare the dipping sauce in advance. Simply mix soy sauce with some vinegar, chili pepper and some toasted sesame seeds. 

If you like vegetable pancakes you may also like these Korean Zucchini Pancakes called Hobakjeon. These Zucchini Fritters are also a delightful treat and perfect for the zucchini season. These Vegetable Egg Rolls are also a delightful vegetable treat that you can either bake or fry. 

Hope you will try these delicious savory Korean Vegetable Pancakes and let me know if you try them out. Enjoy!

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Korean Vegetable Pancakes (Yachaejeon)

These flavorful Korean Vegetable Pancakes called Yachaejeon are one of the best vegetable dishes you can ever prepare. The pancakes are cooked until crispy and golden brown and are best served with a spicy soy dipping sauce. They make a delicious and comforting side dish and a family favorite for sure.

Course Appetizer, Breakfast, Main Course, Side Dish

Cuisine Korean

Keyword Korean pancakes, Vegetable Pancakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 vegetable pancakes

Calories 223kcal

Ingredients

• 3 oz (90g) about 1 medium carrot , cut into thin strips
• 5 oz (150g) cabbage , cut into thin strips
• 7 oz (200g) about 1 medium sweet potato , cut into thin strips
• 2.5 oz (70g) about 1/2 red pepper , cut into thin strips
• 3 spring onions (about 1 oz – 30g) , cut into strips
• 1.5 oz (40g) about 1 small red onion , cut into slices
• 1 green chili pepper , cut into slices
• 1 cup (125g) all-purpose flour
• 1 cup (240ml) water
• 3 tbsp (24g) cornstarch
• 1 tsp (5g) salt

Soy Dipping Sauce

• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) rice vinegar
• 1 tsp (3g) toasted sesame seeds
• 1 tsp green chili pepper , chopped

For Cooking

• 2-3 tbsp vegetable or olive oil

Instructions

• Slice the carrot, sweet potato, red pepper, green onion and cabbage into thin strips.
• Cut the red onion and green chili into thin slices.
• In a large bowl mix flour, cornstarch, salt and water using a whisk. Stir in the vegetables.
• Prepare the dipping sauce by mixing the soy sauce with rice vinegar, chili pepper and toasted sesame seeds.
• Heat a 8 or 9 inch (20-22cm) non-stick pan over medium-high heat. Heat about 1 tbsp of vegetable or olive oil. Add about ¼ of the batter, and spread evenly.
• Cook over medium heat for about 4-5 minutes on each side until golden brown and crisp.
• For a crispier texture, reduce heat to low and cook on each side for 2-3 minutes more.
• Slice and serve while still crispy, with the spicy soy dipping sauce.

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Nutrition

Serving: 1 serving out of 4 | Calories: 223kcal | Carbohydrates: 47.8g | Protein: 5.9g | Fat: 0.9g | Saturated Fat: 0.1g | Sodium: 831mg | Potassium: 499mg | Fiber: 4.9g | Sugar: 7.4g | Calcium: 47mg | Iron: 4mg

The post Korean Vegetable Pancakes – Yachaejeon appeared first on Home Cooking Adventure.

The cake consists of three layers of moist carrot cake enriched with toasted pecans, frosted with a delightful light cream cheese and whipping cream frosting, and served with a date caramel sauce. I am extremely pleased with the results and happy to be able to share this recipe with you all.

To make this cake refined sugar free, I have used natural sweeteners instead of regular sugar, dates for the cake layers and honey for the frosting. Beside being a refined sugar free dessert I have also tried to reduce the fat, so instead of canola oil I have used coconut oil as a healthier substitute and used light cream cheese for the frosting.

This carrot cake is for sure healthier, lower in calories and richer in nutrients than a classic carrot cake, but even though it is a refined sugar free cake it can not be considered a sugar free cake at all, as dates and honey definitely contain sugar. Therefore, I believe that this cake, as all the other cakes, should also be eaten in moderation to maintain a healthy diet. Let me know if you try it out and hope you enjoy it as we sure did!

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Best Ever Refined Sugar Free Carrot Cake

I am glad to share with you this amazing Refined Sugar Free Carrot Cake as an alternative to the classic carrot cake, if for some reason you need to stay away from refined sugar but craving for delicious baked desserts.

Course Dessert

Cuisine American

Keyword best carrot cake recipe, carrot cake, date caramel sauce, refined sugar free carrot cake

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 16 servings

Calories 410kcal

Ingredients

Refined sugar free carrot cake layers

• 10 oz (300g) pitted dates
• 1/2 cup (120g) hot boiling water
• 2 cups (250g) all-purpose flour
• 1 ½ tsp (6g) baking powder
• 1 ½ tsp (9g) baking soda
• 1 tsp (5g) salt
• 2 tsp (6g) cinnamon
• 1/2 tsp (2g) nutmeg
• 12 oz (350g) finely grated carrot (about 4-5 medium carrots)
• 4 eggs
• 2/3 cup (150g) coconut oil/vegetable oil
• 1 tsp (5g) vanilla extract
• 1 cup (100g) pecans , toasted and chopped

Light Cream Cheese Frosting

• 17 oz (500g) light cream cheese , room temperature
• 1 ½ cup (360g) whipping cream (35% fat) , chilled
• 1 tsp (5g) vanilla extract
• 1/3 cup (115g) Honey or maple syrup

Date Salted Caramel Sauce, optional

• 4 oz (120g) pitted dates
• 1/4 cup (60ml) hot boiling water
• 1/2 cup (120ml) milk
• 1 tsp (5g) vanilla extract
• 1/2 tsp (3g) salt

Instructions

• Prepare the refined sugar free carrot cake layers.  Preheat the oven to 350F (180C). Grease and line with parchment paper three  8 inch (20 cm) round cake pans.
• Add dates and boiling water to a food processor or bowl of a blender and process until it turns into a paste.
• In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
• In a large bowl add eggs with date paste and mix for a few minutes until creamy and lighter in color. Add coconut or vegetable oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the grated carrot and toasted pecans.
• Pour the batter evenly into the prepared pans.
• Bake for about 15-20 minutes until a toothpick inserted into the center comes out clean.
• Let pans cool on a cooling rack for 10 minutes.
• Remove the cakes from the pan and let them cool completely.
• Prepare the cream cheese frosting. In a bowl mix the cream cheese with honey or maple syrup and vanilla extract until smooth. Add cold whipping cream and continue mixing until stiff peaks form.
• Assemble the cake. Place one cake layer on your serving plate. Spread evenly with a bit less than a third of frosting. Add the second layer of cake. Spread evenly with a bit less than a third of frosting. Gradually spread the remaining frosting on top and sides of the cake.  Refrigerate for at least 1 hour or until ready to serve.
• Prepare the Date Salted Caramel Sauce. Add dates and boiling water into a bowl and let soak for 10 minutes. Transfer to a food processor or bowl of a blender and process until it turns into a paste. Gradually add milk to reach desired consistency.
• Add salt and vanilla extract and process to combine. 
• Decorate the cake with toasted pecans, whipped cream and peeled carrot curls.
• Serve as is or with date salted caramel sauce if desired. Enjoy!

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Nutrition

Serving: 1 slice out of 16 | Calories: 410kcal | Carbohydrates: 38.3g | Protein: 7.8g | Fat: 26.5g | Saturated Fat: 16.9g | Cholesterol: 81mg | Sugar: 21.3g

The post Best Ever Refined Sugar Free Carrot Cake appeared first on Home Cooking Adventure.

The combination of pastel colors of this cake, in white and pink, makes it an exquisite dessert, perfect for any occasion.

The cake layers and frosting are made using our recipe of Caramel Carrot Cake, adapted to 3 layered 7-inch (18cm) and 6-inch (15cm) round cakes.

How to make Chocolate Brushstroke Cake

Start by melting white chocolate over a bain-marie or in the microwave. Stir every 1-2 minutes to prevent burning and use a laser thermometer to check the temperature until it reaches 109°F (43°C).

Pour two thirds of the melted chocolate onto a marble surface. To temper the chocolate, use two spatulas to keep the chocolate in motion until it thickens and reaches 80°F (27°C).

Use the remaining chocolate to color it pink. Pipe chocolate in small circles on acetate sheets and use a brush to create chocolate strokes. Let them set at room temperature.

Once set, remove the cake from the refrigerator and decorate it with the chocolate brushstrokes as desired.

Hope you will try this Chocolate Brushstroke Cake and enjoy it! If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you.

For more chocolate cake decorations check our collection of Chocolate Decorations. For more chocolate cakes check our full collection of Chocolate Desserts. 

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How to Make a Chocolate Brushstroke Cake

Chocolate Brushstroke Cake has been in trend for several years now but never stops to impress. The combination of pastel colors of this cake, in white and pink, makes it an exquisite dessert, perfect for any occasion.

Course Dessert

Cuisine American

Keyword brushtroke cake, chocolate brush stroke cake

Prep Time 1 hour hour 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Ingredients

• 10 oz (300g) White Chocolate (Callebaut W2)
• Liposoluble pink coloring

Instructions

• For the cake layers and frosting adapt the recipe for Caramel Carrot Cake for 7 inch (18cm) and 6 inch (15cm) round cakes. 
• Melt chocolate over bain marie or in the microwave.
• Stir every 1-2 minutes to prevent from burning and check the temperature with a laser thermometer until it reaches 109F (43C).  
• Pour two thirds of melted chocolate on a marble surface. Use two spatulas to keep the chocolate in motion. Continue until the chocolate thickens and reaches 80F (27C).
• Use remaining chocolate to color in pink.
• Pipe chocolate in small circles on acetate sheets and use a brush to create chocolate strokes.
• Let them set at room temperature.
• Remove the cake from the refrigerator and decorate the cake with chocolate brushstrokes as desired.

The post How to Make a Chocolate Brushstroke Cake appeared first on Home Cooking Adventure.

This vegetarian version requires only a few basic ingredients, but by the time all is said and done, the results are quite gratifying, and soon enough you will find yourself regretting you did not make more of them to begin with. The sesame ginger dipping sauce recipe featured here really complements them and enhances their flavor.

When it comes to what could constitute a great filling or dipping sauce as far as egg rolls, the possibilities are quite ample. Pork, chicken, or tofu are wonderful protein additions for the rolls while sweet and sour, spicy peanut, or sweet chili would make great dipping sauce choices.

How to make vegetable egg rolls

To start, whip up a quick dipping sauce by combining all the ingredients in a jar and giving it a good shake.

Now, prepare the filling for your egg rolls. In a large pan or wok, heat up some oil and sauté garlic, green onion, and ginger until fragrant. Add in cabbage, carrots, and peppers, season with salt and pepper, and cook until they’re nice and tender. Transfer these veggies to a bowl and let them cool down.

Once your filling is ready, it’s time to assemble the egg rolls. Spoon about 2 tablespoons of filling onto each wrapper, roll them up, fold in the sides, and seal the edges with a bit of beaten egg. Repeat until all your wrappers are filled, then cover the rolls with plastic wrap until you’re ready to cook.

How to cook the rolls

Now, you’ve got two options for cooking: frying or baking. For frying, heat up your oil to 350°F (180°C) and fry the egg rolls a few at a time until they’re crispy and golden brown. Drain them on paper towels to get rid of any excess oil.

If you prefer baking, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the rolls on the sheet, brush them with olive oil, and bake for about 15 minutes until they’re nice and crispy.

Once your egg rolls are cooked, serve them warm with that tasty dipping sauce you made earlier.

I hope you have fun making these vegetable egg rolls! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Check our collection for Asian Recipes for more similar ideas.

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Vegetable Egg Rolls - Fried or Baked

Egg rolls are a widely enjoyed take out appetizer that can be easily executed in your own kitchen. This vegetarian version requires only a few basic ingredients, but by the time all is said and done, the results are quite gratifying and soon enough you will find yourself regretting you did not make more of them to begin with. The sesame ginger dipping sauce recipe featured here really complements them and enhances their flavor.

Course Appetizer

Cuisine Chinese

Keyword baked egg rolls, egg rolls, fried egg rolls, vegetable egg rolls

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 14 servings

Calories 162kcal

Ingredients

• 2 tbsp (28ml) vegetable oil
• 3 cups (270g) shredded cabbage
• 1 cup (95g) carrots , finely julienned
• 1 cup (95g) red peppers , finely julienned
• 1/2 cup (50g) green onion , chopped
• 2 cloves garlic , minced
• 1 tbsp (15g) ginger , grated
• 12 square (8 inch- 20 cm) egg roll wrappers
• 1/2 tsp (3g) salt
• Freshly ground black pepper
• 1 egg , beaten
• Oil for deep frying

Sesame ginger dipping sauce (make ahead)

• 3 tbsp (45ml) soy sauce
• 1 tbsp (15ml) rice vinegar
• 1 tbsp (20g) honey
• 1/2 tbsp (7g) sesame oil
• 2 cloves garlic , minced
• 1 tbsp (15g) ginger , grated
• 1 tbsp (15ml) fresh squeezed orange juice
• 1 tbsp (7g) sesame seeds
• 1 tbsp (6g) green onion , chopped

Instructions

First make the dipping sauce.

• Add all the ingredients in a jar cover with a lid and shake to combine.

Prepare egg roll's filling.

• In a large pan or wok, heat 1 or 2 tablespoons of oil and sauté garlic, green onion and ginger for 1 minute.
• Add cabbage, carrots, and peppers, season with salt and pepper and continue to cook until softened. Transfer vegetables to a bowl and set aside to cool.

Assemble the egg rolls.

• Place about 2 tablespoons of filling on the wrapper, roll the wrapper up, fold the sides inward, and continue rolling. Seal the edges with a little beaten egg.
• Repeat with remaining wrappers and cover the rolls with plastic wrap until ready to fry or bake.

For frying method.

• Heat the oil to 350°F (180°C) and fry about 3 egg rolls at a time, turning several times until golden and crisp.
• Remove and place on paper towels to drain the excess oil. Serve egg rolls warm, with dipping sauce.

For baking method.

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and grease slightly with vegetable oil. Place the rolls on the baking sheet and brush with olive oil.
• Bake for about 15 minutes until golden and crisp.
• Serve egg rolls warm, with dipping sauce.

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Nutrition

Serving: 1 roll out of 14 | Calories: 162kcal | Carbohydrates: 32.2g | Protein: 5.7g | Fat: 2.2g | Saturated Fat: 0.3g | Sugar: 2.7g

The post Vegetable Egg Rolls – Fried or Baked appeared first on Home Cooking Adventure.