Ingredients:
5 medium carrots, shredded ( about 2 cups)
1 small yellow onions, finely chopped
3 tablespoons flour
2 tablespoons cornmeal
1 eggs, 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:
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!
Servings: 4
Time preparation: 5 min.
Time total: 15 min.