Beef and Potato Patties with Stewed Carrots

Beef and Potato Patties with Stewed Carrots

Tender, mildly seasoned beef and potato patties, pan-fried to a gentle crispness, served with thoroughly stewed and mashed carrots for a very soft, comforting meal.

Dietary

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Ingredients

Instructions

  1. In a large bowl, combine lean ground beef, finely grated Russet potato (squeeze out excess moisture), finely diced yellow onion, beaten egg, gluten-free breadcrumbs, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined; do not overmix. Form into 8 oval or round patties.
  2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Cook patties in batches for 5-7 minutes per side, or until golden brown and cooked through. Remove patties and set aside, keeping warm.
  3. In the same skillet, add the remaining 1 tablespoon olive oil. Add peeled and thinly sliced carrots and cook for 2-3 minutes, stirring occasionally. Add 1 cup water or chicken broth, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until carrots are extremely soft. Mash the carrots directly in the skillet until smooth.
  4. Serve the beef and potato patties with the smooth, stewed carrots.

Notes

Ensure the grated potato is squeezed dry before mixing to prevent soggy patties. Cooking carrots until very soft and then mashing is crucial for the low-residue diet.

Nutrition (per serving)