Carrot Burgers Recipe #149006
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
by Sharon123
15 min | 5 min prep
SERVES 4
- 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!
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5 stars