Budget Pasta, Carrot and Cheese Patties with Quick Tomato Garlic Sauce

Instructions

1. 1

   1. If you want to keep the patties warm at the end, preheat the oven to 100 °C / 210 °F. You can also serve them freshly cooked without using the oven.

2. 2

   2. Finely chop the onion. Grate the carrot. Peel the 3 garlic cloves and finely chop 1 clove for the mixture; reserve the other 2 cloves for the sauce.

3. 3

   3. Place the cooked short pasta in a large bowl and roughly cut it with a knife or kitchen scissors so the pieces are smaller and hold together better.

4. 4

   4. Add the grated carrot, chopped onion, grated cheese, 2 eggs, wheat flour, 1 chopped garlic clove, 1 teaspoon dried oregano, salt, and black pepper to the bowl. Mix very well until you get a moist but shapeable mixture.

5. 5

   5. If the mixture feels too loose, let it rest for 5 minutes so the flour can absorb some moisture. Then divide and shape into 8 compact patties, pressing firmly with your hands.

6. 6

   6. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Cook the patties in batches for 3 to 4 minutes per side, until golden and firm. Transfer them to a tray and keep them warm in the oven at 100 °C / 210 °F while you finish the rest.

7. 7

   7. For the sauce, heat the remaining 1 tablespoon vegetable oil in a small saucepan over medium-low heat. Add the 2 chopped garlic cloves and cook for 30 seconds, without letting them burn.

8. 8

   8. Stir in the crushed tomato, water, and the remaining 1/2 teaspoon dried oregano. Cook the sauce for 8 to 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt and black pepper if needed.

9. 9

   9. Serve the patties hot with the quick tomato garlic sauce spooned over the top or on the side. Finish with chopped parsley.

10. 10

    10. Serve immediately to enjoy the contrast between the golden crust, the soft pasta-and-carrot center, and the aromatic sauce.