Saturday, July 26, 2008
I had to use up a bunch of carrots that were hanging out in the bottom of the vegetable bin. I made some carrot patties that are based on a recipe from recipezaar.com, and I also made some sauteed carrots with rice.
For the carrots and rice: I sauteed some grated carrots in a little olive oil until tender-crisp. I seasoned the carrots with salt, pepper, a bit of celery salt and hot sauce. I mixed the carrots with some cooked rice. For extra crunch, top the carrot-rice mixture with some dry roasted peanuts.
This is the original recipe. I made some changes and I will list those below.
2 cups shredded carrots
1 grated onion
3 tbl. flour
2 tbl. cornmeal
1/2 teas. sugar
1/2 teas. salt
1/8 teas. pepper
1 teas. dried dill
1/4 teas. baking powder
1 beaten egg
2 tbl. milk
Mix everything together and form into eight patties. Refrigerate the patties for an hour. Fry in a bit of oil until golden on each side.
When I made these the mixture was so wet I needed to add extra flour and cornmeal. I also seasoned them with paprika instead of dill. I baked them in a 350 degree oven until lightly browned, about 30 minutes.
The potatoes I served with the carrot patties are seasoned with salt, pepper, paprika, and olive oil and are baked in the oven until tender.