Recipe courtesy of Curtis Aikens

Grated Vegetable Patties with Pomegranate Sauce

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  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
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1 large carrot, grated

1/2 large turnip, peeled and grated

1 large potato, peeled and grated

1 medium sweet potato, peeled and grated

1/2 small onion, grated

2 large eggs, slightly beaten

2 tablespoons all purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dried sage

1/4 teaspoon dried thyme


3/4 cup fresh Pomegranate juice

2 teaspoon butter or margarine

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Cornstarch to thicken


  1. Preheat oven to 375 degrees F. In a large bowl, to the grated vegetables, add the eggs, flour and seasonings. Combine well. Turn mixture into a greased and floured cake pan and bake about 1 1/2 hours, or until patty is crusty brown. Cut into slices and serve with Pomegranate Sauce.
  2. POMEGRANATE SAUCE: In a saucepan, cook all ingredients over high heat 3 to 5 minutes. Reduce heat and simmer about 10 minutes until sauce reduces, add cornstarch and water to thicken.