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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Kids usually love these nutritious patties, especially if you make them miniature sized. We usually eat them as a vegetarian main dish with my spinach stuffed potatoes and a green vegetable. I enjoy any leftovers in a sandwich the next day with lettuce and tomato on whole wheat bread. Ingredients:
2 grated carrots, approximately 2 1/2 cups |
2 eggs, beaten |
2 tablespoons cornmeal |
1/2 cup sunflower seeds |
1 teaspoon dill weed |
1 onion, grated |
1/4 teaspoon celery salt |
1/2 cup parsley |
2 tablespoons olive oil |
Directions:
1. Combine all ingredients and mix well.
2. Chill for 1 hour if possible.
3. Heat a griddle or large skillet, non-stick preferably, over medium heat.
4. Add olive oil.
5. Using a 1/4 cup measure, spoon mixture into the hot oil in the skillet, flattening into about a 1/2 inch thick patty shape.
6. Cook for about 4 minutes on each side.
7. Be careful not to have the heat too high or the sweet carrots will brown too fast.
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