Oatmeal-Carrot Patties with Light Yogurt Dip

Introduction

During pregnancy, especially between weeks 14 and 23, a gentle and nutrient-rich meal can feel wonderfully comforting. These oatmeal-carrot patties have a mild flavor, provide valuable fiber, and are very easy on the stomach. They are simple to prepare and taste delicious whether served warm or cold.

Ingredients

For 2 to 3 portions, you will need the following ingredients:

• 150 g quick oats
• 2 medium carrots, finely grated
• 1 small onion, very finely diced
• 2 eggs (these will be fully cooked during frying)
• 150 ml vegetable broth
• 1 tbsp canola oil for frying
• A pinch of salt, pepper, and some mild parsley
• 150 g pasteurized plain yogurt
• 1 tsp lemon juice

Preparation

1. Pour the warm vegetable broth over the oats in a bowl and let the mixture sit for ten minutes to absorb the liquid.
2. Mix the grated carrots, diced onion, eggs, and spices thoroughly into the oat mixture.
3. Use damp hands to shape the mixture into six to eight flat patties.
4. Heat the canola oil in a pan and fry the patties on both sides over medium heat until golden brown and completely cooked through.
5. For the dip, simply stir the yogurt together with the lemon juice and a little parsley.

Good to know

These patties are excellent for meal prep and will keep well in the fridge for up to two days. You can easily vary the vegetables, for example by adding finely grated zucchini instead of carrots. If you need a quick bite between meals, they also make a great cold snack.

When things feel difficult

Many women experience heartburn or a sensitive stomach during this time. If this happens, you can simply leave out the onion and bake the patties in the oven without any oil. Eating smaller portions spread throughout the day is often much more comfortable than having one large meal.

A quick note

If you have personal questions about your diet or feel unsure about what is best for you right now, it is always a great idea to reach out to your obstetrician or midwife.