RFCJ RECIPE ARCHIVE
Posted by : Mimi Hiller Side: Carrot Patties in Raisin Sauce - dairy, pareve
While this recipe is kosher l'Pesach, it works well all year round, too. Aside from Pesach, try using fresh, soft bread crumbs to produce a fluffier patty. Source: "The Complete Passover Cookbook" by Frances AvRutick. Patties: 2 c. finely grated peeled carrots 1 t. cinnamon 2 c. matzo meal 1/2 t. salt 2 eggs, well beaten 1/2 t. grated orange rind 1/3 cup milk or orange juice 2 T. butter or margarine Sauce: 1 T. potato starch 1/2 cup raisins 1/3 c. water 1/3 cup currant jelly 1/3 c. orange juice 1/2 t. grated orange rind In a large bowl, combine the carrots, matzo meal, eggs, milk or orange juice, cinnamon, salt and grated orange rind. Work the mixture with the hands until an evenly blended mass is formed. Shape the mixture into 8 to 10 patties. Melt the butter or margarine in a large skillet over medium heat. Add the patties; saute until golden on each side and cooked through. (Patties may be baked in a preheated moderate oven, 350F, on a greased baking sheet, for 10-15 minutes, until golden on each side and cooked through.) To prepare the sauce, mix the potato starch with the water in a small saucepan. Stir in the orange juice, raisins, currant jelly, and grated orange rind. Cook over medium heat, stirring frequently until the mixture thickens and boils. Spoon the sauce over the carrot patties before serving. Serves 4 to 5. NOTES: I partially cooked them by pan frying them in margarine, then place them on an oiled cookie sheet. I really tried to estimate baking time to accurately bring them to the ideal point when we were ready to eat them, but they were a bit dried out by then. Next time I will make them smaller and thicker.
