Veggie Dinner

Carrot Burgers
All Recipes


Ingredients:

1 1/2 cups shredded carrots
2 cups crushed cornflakes (Didn't have any, I used 1/2 breadcrumbs and 1/2 crushed corn Chex)
2 eggs beaten
1/4 cup finely chopped celery
1 Tlb finely chopped onion
1/2 tsp salt
1/4 tsp sugar
1/8 tsp pepper
2 Tlb vegetable oil (used olive oil, a little more than called for)
Hamburger buns


Directions:

Place shredded carrots in a saucepan with some water. Bring to a boil; reduce heat. Cover and cook for 5 minutes or until tender; drain. In a bowl, combine carrots, cornflakes, eggs, celery, onion, salt, sugar and pepper; mix well. Form into six patties. Heat oil in a skillet over medium heat; cook patties for 3 minutes on each side or until browned. Serve on buns if desired.

(These were surprisingly good! They had good texture and flavor. It would still be fun to play around with the flavors a bit, some fresh cilantro or parsley would be complimentary. Could substitute water chestnuts for the celery. I wasn't too sure about the corn flakes, but I liked the corn flavor it brought. Would also try again with Panko breadcrumbs. We ate ours on slightly toasted hamburger buns with lettuce and a creamy dressing. Would also be great with creamy coleslaw or on top of a green salad. To make enough for our family of 6, I made 1 and 1/2 times the recipe.)