Carrot Medallions

Fontina cheese is mild enough to not distract from the carrots, but it is a soft cheese that is hard to grate. Put it in your freezer for ten minutes and see how easy it is to grate. Don't leave longer than ten minutes, though.

• 4 large carrots
• 2 scallions, finely sliced
• 1/2 cup chopped parsley
• 1 tablespoon grated ginger
• 2-3 eggs
• 1/4 cup flour
• 1/2 cup grated fontina cheese
• 1/4 cup olive oil

METHOD

Grate carrots into a large mixing bowl. Add scallions, parsley and grated ginger, reserving a little parsley for garnish. Mix well to ensure that ginger is properly distributed. Lightly beat two eggs, and add to carrot mixture along with flour and fontina. If mixture is too dry, use third egg.

Heat heavy frying pan or skillet. Swirl in half the oil. Drop in carrot mixture in heaping teaspoons. Brown lightly on one side, turn and brown on the other side. Drain on paper towels. Continue until mixture is cooked, adding oil as necessary.

Sprinkle reserved parsley over patties.

Serves: 4 - 6

This recipe from www.inmamaskitchen.com

Contributor: Dave Merrill for Caroline Merrill

back to Thanksgiving and Christmas Holiday vegetable recipes

back to thanksgiving

 

top of page