Meatless Monday - Moroccan Carrot Cakes

These tasty patties work as a sandwich filling or as a side dish.  Use the food processor to shred the carrot and the onion and this comes together very quickly! 

Ingredients:

·         5 medium carrots, shredded (about 2 cups)

·         1 small yellow onion, finely chopped

·         3 tablespoons flour

·         2 tablespoons cornmeal

·         1 egg, lightly beaten

·         2 tablespoons milk (or half and half, or sour cream)

·         1 teaspoon garam masala

·         1/4 teaspoon salt

·         1/4 teaspoon baking powder

·         1/4 teaspoon black pepper

·         2 tablespoons margarine or butter

·         1 tablespoon olive oil

Directions:

1.    In a medium bowl, mix the carrots, onion, flour, corneal, egg, milk, garam masala, salt, baking powder and pepper. Shape the mixture into 8 patties about 1 1/2" thick. Transfer to a platter, cover with plastic wrap and refrigerate for at least 1 hour. This will keep up to 12 hours.

2.    Heat the margarine and the oil in a heavy 10" skillet until sizzling, about 1 minute. Turn heat down to medium . Brown the patties for 5-8 minutes on each side. Drain on a platter lined with paper towels, then serve immediately.