Carrot Cutlets
Author: 
Recipe type: Vegetarian
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Cheap meal from the Depression Era.
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
  1. Mix everything together.
  2. Form patties.
  3. If your mixture does not maintain a patty, add more crushed saltines if it too moist, or another egg if it is too dry.
  4. Heat oil until a drop of water sizzles.
  5. I usually use a ¼ cup scoop and place the ball in the oil, brown one side and then flip over and flatten.
  6. Cook until brown on one side, then flip and cook other side until golden.
  7. Usually about 3-5 minutes per side.
  8. Place on a paper towel lined plate to drain.
  9. Serve with mustard--that is my family's choice.
  10. Makes about 24 2" patties and serves 4-5 adults.
  11. They are great leftover and cold. They will not go to waste.
Recipe by A View From My Side at https://monnalu.dragoncurvegames.com/2014/11/26/carrot-cutlets/