| CARROT PATTIES |
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6 servings2 cups shredded carrots (3 to 4 medium) 2 eggs 2 tablespoons milk 2 tablespoons finely chopped green onion 2 tablespoons seasoned, fine, dry bread crumbs 1/2 teaspoon salt 1/4 teaspoon Worchestershire sauce 1/8 teaspoon pepper 2 to 6 tablespoons CRISCO Vegetable Oil, Pure Canola Oil, or shortening Combine carrots, eggs, milk, onion, crumbs, salt, Worchestershire and pepper in medium bowl. Mix well. Melt 2 tablespoons Crisco in large skillet on medium heat. Drop about 1/3 cup carrot mixture into pan for each patty. Flatten slightly with spatula. Fry three patties at a time. Cook 3 to 4 minutes or until first side is golden brown and set. Turn. Cook 2 to 3 minutes longer or until other side is golden brown. Fry remaining three patties, adding more Crisco, as needed. Drain on paper towels. Serve hot. |
