CARROT PATTIES
These delightful carrot patties can be served either as a main dish or side. They are always a favorite.
Provided by Haggith Nadav
Categories Side Dish Vegetables Carrots
Yield 4
Number Of Ingredients 8
Steps:
- In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well.
- Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 22.5 g, Cholesterol 186 mg, Fat 12.6 g, Fiber 3.8 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 488.8 mg, Sugar 6.2 g
CARROT PATCH CAKE
Bake a simple and stunning carrot cake with cream cheese frosting for an afternoon tea or mid-morning treat. It tastes even better a day or two later
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and line a 900g loaf tin with baking parchment. Whisk the oil, yogurt, eggs and vanilla in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
- Add the wet ingredients to the dry, along with the carrots, raisins and half the pistachios. Mix well to combine, then scrape into the tin. Bake for 1 hr 10 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin.
- To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cake from the tin and spread the icing thickly on top. Scatter with some of the remaining pistachios. Dye the fondant or marzipan orange by kneading in a drop of food colouring. Roll into little carrot shapes, then use a skewer to make indentations and poke a few pistachios in to look like fronds. Top the cake with the carrots, then serve. Will keep in the fridge for up to five days (eat at room temperature).
Nutrition Facts : Calories 546 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
CARROT PATCH COOKIES
Carrot-shaped sugar cookies poking out of a chocolaty pudding "dirt" mix make for an adorable dessert perfect for any springtime occasion.
Provided by Stephanie Wise
Categories Dessert
Time 2h
Yield 10
Number Of Ingredients 11
Steps:
- In large bowl, beat pudding mix and milk with whisk 2 minutes or until mixture begins to thicken. Let stand 5 minutes. Stir in whipped topping and 1/4 cup of the cookie crumbs.
- Spread pudding mixture evenly in bottom of 8-inch square (2-quart) glass baking dish. Cover with remaining cookie crumbs. Refrigerate 1 hour to set.
- Meanwhile, heat oven to 350°F. In large bowl, stir together cookie mix, butter, flour and egg until a dough forms. Add red and yellow gel food colors; stir until dough turns a bright orange color.
- With fingers, shape dough by rounded tablespoonfuls into small carrot shapes, about 2 inches long; place on ungreased cookie sheets. Repeat with remaining dough. Use sharp knife to make a few shallow lines across top of each cookie.
- Bake 8 to 10 minutes or until set. Cool 2 minutes on cookie sheets; remove from cookie sheets to cooling rack. Cool completely.
- Place dab of white decorating icing on back of each cooled cookie. Break off pieces of edible Easter grass; attach a few pieces to icing on back of each cookie to look like green stem of carrot from front. Carefully place cookies upright in pudding mixture (you may not be able to fit all of the cookies). Serve immediately.
Nutrition Facts : ServingSize 1 Serving
CARROT PATCHES
Get ready for a fun healthy snack....these baby carrots set in mini terra-cotta pots filled with hummus ares the cutest thing I have come across in quite awhile. Just showed up in the September issue of Family Fun. Super easy. In addition to the ingredients in the recipe, you will need 3 ounce size plastic cups and mini terra-cotta pots. I am going to get a picture posted as soon as I can so you can see.
Provided by Kitchen Witch Steph
Categories Lunch/Snacks
Time 15m
Yield 5 snack cups, 5 serving(s)
Number Of Ingredients 3
Steps:
- For each patch, spook about 3 tablespoons of hummus into each 3-ounce size plastic cup. (This can be done ahead of time before a party or taking as a classroom snack).
- Before serving, poke a hole in the top of each baby carrot with a toothpick and insert a sprig of parsley into each hole.
- Plant four carrots in each cup of hummus.
- Place cups in mini terra-cotta pots -- a great party favor to be taken home with a package of seeds.
Nutrition Facts : Calories 90.7, Fat 4.4, SaturatedFat 0.7, Sodium 205.4, Carbohydrate 10, Fiber 3.6, Sugar 1.9, Protein 4
CARROT PATTIES
Be sure to squeeze all juice from the onion; this will prevent the patties from falling apart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 10
Steps:
- Combine the carrot, celery, onion, bread crumbs, eggs, chervil, salt, and pepper in a medium bowl. Press about 1 1/2 tablespoons mixture between hands to form sixteen 2-inch patties, and place on a tray.
- Place a large nonstick skillet over medium-low heat. Coat with nonstick cooking spray. Place 8 patties in the skillet, and cook until golden brown, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with remaining patties. Serve each with a dollop of drained yogurt.
Nutrition Facts : Calories 30 g, Cholesterol 27 g, Fat 1 g, Protein 2 g, Sodium 177 g
CARROT PATTIES
These are so good and moist. Make sure that you squeeze all the juice from the onion so that the patties don't fall apart. These are served with drained yogurt, which can be drained on a paper towel-lined colander for a few hours to overnight. The longer it sits, the drier the texture. Cooking time does not include the time for draining the yogurt. Recipe courtesy of Martha Stewart, with a few adaptations. **NOTE** do not use the food processor to grate the carrots, it makes them juicier and the patties will fall apart.
Provided by Mami J
Categories Vegetable
Time 20m
Yield 16 patties, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine carrots, celery, onion, bread crumbs, eggs, parsley and salt and pepper in a medium bowl. Press about 1 1/2 tablespoons of the mixture between hands to form the patties.
- Form about 16 patties and place on a tray.
- Heat a large nonstick skillet over medium-low heat. Coat with cooking spray.
- Cook patties in 2 or 3 batches, until golden brown, 3-4 minutes per side. Serve hot with drained yogurt.
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