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Jewish Recipes --> Recipes --> Passover Recipes --> Vegetables

Carrot Patties in Raisin Sauce
Serves 4 to 5
Recipe Ingredients:

Patties:

  • 2 cup finely grated peeled carrots
  • 2 cup matzo meal
  • 2 eupgs, well beaten
  • 1/3 cup milk or orange juice
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. grated orange rind
  • 2 Tbsp. butter or margarine

Sauce:

  • 1 Tbsp. potato starch
  • 1/3 cup water
  • 1/3 cup orange juice
  • 1/2 cup raisins
  • 1/3 cup currant jelly
  • 1/2 tsp. grated orange rind

In a large bowl, combine the carrots, matzo meal, eggs, milk or orange juice, cinnamon, salt and grated orange rind. Work the mixture with the hands until an evenly blended mass is formed. Shape the mixture into 8 to 10 patties.

Melt the butter or margarine in a large skillet over medium heat. Add the patties; sauté until golden on each side and cooked through. (Patties may be baked in a preheated moderate oven, 350F, on a greased baking sheet, for 10-15 minutes, until golden on each side and cooked through.)

To prepare the sauce, mix the potato starch with the water in a small saucepan. Stir in the orange juice, raisins, currant jelly, and grated orange rind. Cook over medium heat, stirring frequently until the mixture thickens and boils. Spoon the sauce over the carrot patties before serving.

Vegetable -- Vegetables for Passover

 

Cooking Tips:   Carrots should be stored at 35 degrees F.

Large or older carrots can have a slightly bitter taste. To avoid this, slice lengthwise and remove the core.

To store carrots, cut the tops off and place them in a plastic bag in the vegetable crisper in your refrigerator.

Avoid carrots with green tops, they will be bitter. The green color is caused by sunlight and is usually the result of heavy rain washing the soil away.

Nutritional information:

Cooking carrots actually raises the nutritional benefits. The fiber in carrots can trap the beta carotene, making it difficult for your body to extract. By cooking them slightly, you free the beta-carotene, from the fiber, which allows your body to absorb it better. Eating only a half-cup serving per day will give you more than the recommended dosage of beta-carotene.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods