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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the Favorite Vegetarian Dishes cookbook. Makes a nice appetizer although sometimes we have a salad as a main dish and this on the side. Very tasty and satisfying. Has a little of a South Asian flavor because of cumin and curry. Ingredients:
2 large carrots |
1 large zucchini |
1 small onion |
2 ounces feta cheese |
1/4 cup all-purpose flour |
1/4 teaspoon cumin seed |
1/2 teaspoon poppy seed |
1 teaspoon curry powder |
1 tablespoon fresh parsley, chopped |
1 egg |
2 tablespoons butter |
2 tablespoons vegetable oil |
salt and pepper |
Directions:
1. Grate carrots, zucchini, onion and feta cheese coarsely, either by hand or in a food processor.
2. Mix flour, cumin seeds, poppy seeds, curry powder, and parsley in a large bowl. Season with salt and pepper.
3. Add carrot mixture to the flour, tossing well to combine. Beat the egg and then stir inches.
4. Heat butter and oil together in a large skillet. Place heaped tablespoonfuls of carrot mixture in the pan, flattening them slightly with the back of the spoon. Fry gently for 2 minutes on each side until crisp and golden brown.
5. Drain on paper towels and keep warm until ready to serve.
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