Shredded Carrot Cakes

Potato pancakes, otherwise known as latkes in my house, happen to be a seasonal favorite of mine.  I wait every year for my mom to make those crispy potato cakes that I recklessly dunk in sour cream and apple sauce.  But why wait until winter when you can make a light crispy version that is simply perfect for Summer?  With delicious crunchy carrots as the base of this dish these salty little cakes are perfect for a warm weather brunch or lunch and so easy to whip up.

1 1/2 cups grated carrots
1/2 cup finely chopped celery
1/2 cup grated onion
1/2 cup panko bread crumbs
2 eggs lightly beaten
salt and pepper
Canola oil/butter/olive oil or a combination of any of these for pan cooking
Sour cream or greek yogurt for dipping

1. Combine grated vegetables and bread crumbs in a large bowl

2. Gently stir in beaten eggs

3. Heat pan over medium heat with 2 tbsp of oil or butter
4. One by one pick up a heaping tablespoon of carrot mix.  Gently squeeze mix in between your hands to release excess liquid. Lightly flatten mixture into a patty
5. Drop patties into pan and cook 3-4 minutes per side, until browned

6. Place on paper towel when done cooking so excess oil may drain off
7. Serve with a dollop of sour cream or greek yogurt

recipe adapted from http://www.anahelenacampbell.com

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