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When I was growing up I was always embarrassed because my parents were so much older than my friends’ parents. But since my mom was a young mother during the Depression, I learned many useful skills that have served me well in times of financial shortfalls. Some of those skills include making delicious meals that are extremely cheap. She learned some of these recipes and tricks from a French cook in the sheepherder’s camp where my father worked.
It has always amazed me that my children ate so many of these meals growing up when we had no money and they are still their favorites today. One of their most favorite meals consists of Carrot Cutlets and fruit for dessert. These are so simple to make and you can make additions and changes to satisfy your family’s preferences.
When I cook rice, I almost always have a lot left over and this uses that up with the addition of a few items. Just to let you know, I never measure any of this. I had to make it and measure to get an estimate of the correct proportions (i have taken lessons from Pioneer Woman, Ree Drummond).
Serve these with homemade Hawaiian rolls from Tessa at Handle the Heat and you have a healthy, low cost meal.
Here I have all my ingredients. 
After I cooked the carrots I drained them and mashed them with my handy-dandy Pampered Chef masher. You could also use a ricer. 
Make sure you mash until the carrots are the consistency of mashed potatoes. 
After thinly slicing the onions and celery, mix everything together. You should be able to form a ball that holds together. If not, add more crackers or egg to get the right consistency. 
The resulting mixture should look like this: 
When you mash the crackers, the result should be fine crumbs. I usually let the mixture sit for an hour or 2 so all the flavors can perfuse the entire mixture.
Heat your oil until a drop of water dropped in it sizzles. I use a 4 tablespoon scoop to form the balls and fry. 
Three or four patties make a nice serving. 
Print
Carrot Cutlets
Author: Ivah Walters
Recipe type: Vegetarian
Cuisine: American
- 2 Cups cold cooked rice (brown rice increases nutritional value)
- 1½ cups mashed cooked carrots
- 2 eggs
- ¼ cup chopped celery
- ½ cup finely chopped onion (green onion adds color and interest)
- 1 clove garlic, crushed
- ½ teaspoon celery seed
- 1 sleeve saltines, crushed
- 1 teaspoon salt
- ½ teaspoon pepper to taste
- Oil of choice for frying. I prefer using peanut oil,
- but I know there are a lot of allergies. So use what works for your family.
- Mix everything together.
- Form patties.
- If your mixture does not maintain a patty, add more crushed saltines if it too moist, or another egg if it is too dry.
- Heat oil until a drop of water sizzles.
- I usually use a ¼ cup scoop and place the ball in the oil, brown one side and then flip over and flatten.
- Cook until brown on one side, then flip and cook other side until golden.
- Usually about 3-5 minutes per side.
- Place on a paper towel lined plate to drain.
- Serve with mustard--that is my family's choice.
- Makes about 24 2" patties and serves 4-5 adults.
- They are great leftover and cold. They will not go to waste.
3.2.2885
Nov 26 2014
Carrot Cutlets
[pinterest]
When I was growing up I was always embarrassed because my parents were so much older than my friends’ parents. But since my mom was a young mother during the Depression, I learned many useful skills that have served me well in times of financial shortfalls. Some of those skills include making delicious meals that are extremely cheap. She learned some of these recipes and tricks from a French cook in the sheepherder’s camp where my father worked.
It has always amazed me that my children ate so many of these meals growing up when we had no money and they are still their favorites today. One of their most favorite meals consists of Carrot Cutlets and fruit for dessert. These are so simple to make and you can make additions and changes to satisfy your family’s preferences.
When I cook rice, I almost always have a lot left over and this uses that up with the addition of a few items. Just to let you know, I never measure any of this. I had to make it and measure to get an estimate of the correct proportions (i have taken lessons from Pioneer Woman, Ree Drummond).
Serve these with homemade Hawaiian rolls from Tessa at Handle the Heat and you have a healthy, low cost meal.
Here I have all my ingredients.
After I cooked the carrots I drained them and mashed them with my handy-dandy Pampered Chef masher. You could also use a ricer.
Make sure you mash until the carrots are the consistency of mashed potatoes. 
After thinly slicing the onions and celery, mix everything together. You should be able to form a ball that holds together. If not, add more crackers or egg to get the right consistency. 
The resulting mixture should look like this:
When you mash the crackers, the result should be fine crumbs. I usually let the mixture sit for an hour or 2 so all the flavors can perfuse the entire mixture.
Heat your oil until a drop of water dropped in it sizzles. I use a 4 tablespoon scoop to form the balls and fry.
Three or four patties make a nice serving.
Print
By monnalu • Depression Recipes, Recipes