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Nutrition Facts
Serving Size 1 (135g) Recipe makes 4 servings
Calories 180
Calories from Fat 98		(54%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 456mg		19%
Potassium 326mg		9%
Total Carbohydrate 17.8g		5%
	Dietary Fiber 2.9g	11%
	Sugars 4.9g
Protein 3.7g		7%
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Carrot Burgers

Recipe #149006 | 15 min | 5 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Sharon123
Dec 21, 2005

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

SERVES 4 (change servings and units)

Ingredients

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

Directions

1
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.
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. 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!

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Featured Reviews for This Recipe

From: Erineight

On Oct 27, 2009

yum yum yum yum. I refrigerated these for a few hours and then cooked in a pan. I froze the last 2 patties and cooked them up on the george foreman.

1 person found this review helpful

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From: Sarah_Jayne

On Jun 11, 2009

I loved the taste of these. I did have a bit of a problem of them staying in one piece as I flipped them during the cooking but perhaps I needed more chill time. I will for sure be trying these again because they tasted great. I think using the margarine is a must as cooking them that way really brought out the sweetness in the carrots. Made for Vegetarian/Vegan Tag June 2009.

1 person found this review helpful

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From: love4culinary

On Jan 9, 2006

I must tell you, that this is probably one of the top 5 recipes I have ever made on zaar... and that says a lot because I have made a TON of recipes. These are amazing... I cannot describe the fabulous flavors that entered my mouth as I took a bite and chewed... I had to control myself so I didnt eat all of them! LOL Instead of making 4 big patties, I made 7 miniture patties... I ate 3 with my dinner LOL Simply delicious. Only made a TINY addition of garlic powder for added taste Served with sweet and spicy chili sauce Thanks for this recipe. Definitely into my perm. file. Will make these often!!!

8 people found this review helpful

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From: bluemoon downunder

On Nov 16, 2008

In a word: YUMMY! Like a couple of earlier reviewers, for me, this is one of my GREAT FINDS on Zaar! I used baby carrots processed in my mini processor. And I was thinking I'd have to cut back on sugar as baby carrots are so sweet anyway, but there was only 1/2 teaspoon so I added it; I used brown sugar. And they weren't too sweet but I'll probably omit the sugar next time. My only addition were three cloves of garlic, also processed - with the onion. I opted for leaving these burgers refrigerated for several hours, as it makes me less nervous of the possibility of such patties and burgers just falling apart in the cooking. I used sour cream, and when cooking used butter rather than margarine as I read recently that margarine converts into transfats on cooking. These were seriously delicious! We enjoyed them with a generous dollop of Greek yoghurt, and slices of cucumber and tomato. Thank you for another great recipe, Sharon.

2 people found this review helpful

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