These tasty patties work as a sandwich filling or as a side dish.  Use the food processor to shred the carrot and the onion and this comes together very quickly! 

·         5 medium carrots, shredded (about 2 cups)
·         1 small yellow onion, finely chopped
·         3 tablespoons flour
·         2 tablespoons cornmeal
·         egg, lightly beaten
·         2 tablespoons milk (or half and half, or sour cream)
·         1 teaspoon garam masala
·         1/4 teaspoon salt
·         1/4 teaspoon baking powder
·         1/4 teaspoon black pepper
·         2 tablespoons margarine or butter
·         1 tablespoon olive oil
1.    In a medium bowl, mix the carrots, onion, flour, corneal, egg, milk, garam masala, 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.

2.    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. 

3 thoughts on “Meatless Monday – Moroccan Carrot Cakes

  1. This looks like a delicious healthy side dish to make, or I would even make it for the meal for me. It looks very tasty!

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