Prep 5 mins
Cook 10 mins
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
- 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
- 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.
- 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!
These patties were really yummy! I, too, left out the sugar and added 1/4 ts or so chili powder and some garlic powder to make them a bit more flavourful, cause I felt they would have been a little too plain for our taste otherwise. But the dill as a basic flavour was just perfect.
The patties came together quite easily and I didnt have any problems handling them. I didnt even need the chill time at all, but that might have been because I used a flax egg and baked my patties in the oven at 200°C for 25 minutes turning once. They were crispy and nicely browned that way without any hassle. :)
THANK YOU SO MUCH for sharing such a great recipe with us, Sharon!
Made and reviewed for WTTM Tag Game April 2011.
Brought way too many carrots and was looking for creative ways to use them up when I found this recipe. I wasn't sure what to expect and kept my expectations low despite all the other reviews raving about this dish. I cannt even begin I tell you how yummy they are! For the most part I did stick to the recipee with coupe minor adjustemnts. I love garlic and the recipe looked like it was lacking flavor so I added 1/2 tsp of garlic powder, I also thoughtn the mixture looked way too soupy so I added another table spoon of flower. I did have a hard time making the patty stick together despite leaving them in fridge for over two hours, and keeping them from falling apart in the pan. I would recomanded a table spoon of bread crumbs or corn starch to help hold it together. Once I flipped the patty however the crust helped bind the party in shape. I served it with both ranch dressing and maple syrup and I can't decide which one was better. I was making this to use up some extra carrots not expecting much but I will now be buying more carrots to make this again! Two thumbs up!
I have made these several times now. I think the best thing you could do is omit the flour and use a couple tablespoons corn starch instead. It is unreal how well these hold up using corn starch. I always add garlic because I love garlic too.