 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
These tasty morsels make a great side dish and a great breakfast too! Adapted from Cook Now Serve Later cookbook. African, Scandinavian, New England, Southern, Mid Atlantic, Mid West Ingredients:
5 medium carrots, shredded (about 2 cups) |
1 small yellow onion, finely chopped |
3 tablespoons flour |
2 tablespoons cornmeal |
1 egg, lightly beaten |
2 tablespoons milk (or half and half, or sour cream) |
1 teaspoon dried dill weed |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1/8 teaspoon black pepper |
2 tablespoons margarine |
1 tablespoon olive oil |
Directions:
1. In a medium bowl, mix the carrots, onion, flour, corneal, egg, milk, dill, sugar, salt, baking powder and pepper. Shape the mixture into 8 patties about 1 1/2 thick. Transfer to a platter, cover with plastic wrap and refrigerate for at least 1 hour. This will keep up to 12 hours.
2. Heat the margarine and the oil in a heavy 10 skillet until sizzling, about 1 minute. Turn heat down to medium . Brown the patties for 5-8 minutes on each side. Drain on a platter lined with paper towels, then serve immediately. You may serve this as a side dish or a light luncheon along with a mixed green salad and whole grain bread. This would also be good as a breakfast with maple syrup! Enjoy!
|
|