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Carrot Cutlets
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Cheap meal from the Depression Era.
Author: Ivah Walters
Recipe type: Vegetarian
Cuisine: American
Serves: 24
Ingredients
- 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.
Instructions
- 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.