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;
saute 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. |
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. |
